Cod With Saffron Sauce Food

QUICK-BRAISED COD WITH HERBED YOGURT

Steps:

• Season fish with salt and pepper and set aside.
• In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
• Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
• Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
• Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.

COD WITH POTATOES, PEPPERS AND SAFFRON

Steps:

• Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
• Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
• Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

COD WITH SAFFRON SAUCE

Steps:

• Put the oil, salt, parsley, garlic, saffron, and lemon juice into a pan broad enough to hold the fish slices side by side.
• Cook, stirring, over low heat for 2 to 3 minutes.
• Add the fish slices, turning them to coat both sides with the seasoning mixture.
• Cover the pan and cook gently.
• When the surfaces of the fish slices turn white, after about 10 minutes, turn over the slices and moisten them with hot water.
• Bring to a boil, and serve immediately.

SAFFRON CREAM SAUCE FOR FISH

Steps:

• Crumble the saffron, add it to the wine let steep until the saffron begins to color the wine, about 15 minutes.
• Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened, about 2 minutes.
• Add the wine, saffron and thyme, if using. Bring to a boil and cook until the skillet is almost dry, about 3 minutes.
• Taste, and remove the thyme before it becomes strong.
• Add the clam juice; bring to a boil and cook until reduced by about half, about 6 minutes. The flavor should be assertive at this point since the cream will mellow the intensity.
• Pour the mixture through a strainer into a bowl or glass measure, pressing on the solids. Discard the solids and return the liquid to the skillet.
• Add the cream, bring to a boil and reduce until the sauce coats the back of a spoon and is the desired consistency.
• Taste and adjust the seasoning, adding a squeeze of lemon juice, if needed.
• Keep warm until serving.

SALT COD FRITTERS WITH SAFFRON ALLIOLI

Steps:

• Put the salt cod in a saucepan with enough water to cover it and add a bay leaf. Bring to just under the boil, take the pan off the heat, put a lid on it and leave to sit for 10 mins. Lift the fish out onto a plate, reserving the cooking water. Flake the cod, removing the skin. Cook the potatoes in the salt cod cooking water until tender, about 12 mins depending on size. Drain, then put a clean tea towel over the pan, cover and leave for 5 mins or so (this helps the potatoes dry out a bit).
• Bring 300ml water and the olive oil to the boil in a saucepan. Take the pan off the heat and immediately add the flour in a slow stream, whisking (use a balloon whisk) as you do so. You will end up with a batter, if it is a little lumpy, beat it hard. Leave to cool for about 5 mins. Beat in the eggs, a little at a time, until you have a smooth mixture - you need to beat hard.
• Mash the potatoes with the salt cod, garlic, parsley, lemon juice and seasoning (even though you are using salt cod, this needs good seasoning). Beat the mixture into the batter, then cook over a low heat for about 8 mins, stirring all the time. The mixture should thicken considerably and come away from the sides of the pan. Put in a bowl, cover and leave to cool completely. Form the mixture into balls, bigger than walnuts but not as big as golf balls.
• To make the allioli, gently heat the lemon juice and vinegar in a small pan. Add the saffron, stir to help it dissolve and leave it to sit for 15 mins. Put the garlic on a chopping board and, using salt as an abrasive, crush them to a paste. Put the egg yolks and garlic in a bowl. Using an electric whisk, slowly add the olive oil a drop at a time. As the mixture starts to thicken, you can increase the quantity. Gradually add the saffron mixture, then taste and season (the seasoning and how much lemon juice you use is really important).
• Heat the oil in a deep saucepan (fill it no more than a third full) until it reaches 190C on a thermometer or a cube of bread browns in 30 seconds. Deep-fry the balls, in batches, for 4 mins, or until deep golden. Drain on a double layer of kitchen paper and serve hot with the allioli and lemon wedges.

STEAMED COD WITH CAULIFLOWER AND SAFFRON

Steps:

• Put saffron threads in a small bowl, then stir in lukewarm water and let stand.
• Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise. Cut each quarter lengthwise into 1/2-inch-thick slices. Set aside large slices and reserve small pieces without any stem for another use.
• Swirl oil with garlic in a deep 12-inch heavy skillet to coat, then heat over moderately high heat until oil is just smoking. Discard garlic. Carefully arrange cauliflower slices in 1 layer in skillet and cook until undersides are lightly browned, about 2 minutes. Turn over with tongs and cook until other sides are lightly browned, about 2 minutes.
• Add carrot and wine and swirl skillet to combine, then boil until liquid is reduced by half, about 30 seconds. Add saffron water, broth, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and simmer, covered, until cauliflower and carrot are crisp-tender, 5 to 8 minutes.
• While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.
• Increase heat to moderately high, then add mussels to skillet and steam, covered, until mussels just open wide, checking frequently after 3 to 4 minutes. (Discard any mussels that remain unopened after 8 minutes.) Divide mussels among 6 shallow serving bowls using a slotted spoon.
• Place cod on top of cauliflower, arranging fillets in 1 layer. Sprinkle with scallions and parsley and steam, covered, over moderately high heat until fish is cooked through, 7 to 10 minutes.
• Transfer some of cauliflower along with 1 piece of cod to each bowl using slotted spoon. Season broth with salt and white pepper, then ladle broth (with carrots) over each serving.