Friday, June 30, 2017

Spanish Cod

I recently received a gift of saffron and decided to jazz up my frozen fish from Costco! Delish!


  • 2½ pound cod fillet, cut into 6 pieces
  • 2 teaspoons ground cumin
  • Juice of 1 lemon, divided
  • Pinch of saffron threads 
  • 2 tablespoons olive oil
  • 1 teaspoon cumin 
  • 3 cloves garlic, smashed and sliced
  • 3 ounce piece of chorizo, diced 
  • 1 large Spanish onion, halved and thinly sliced
  • 3 red peppers, deseeded and thinly sliced
  • 2 bay leaves 
  • 1 (14-ounce) can diced tomatoes
  • 1 (14 ounce) can chickpeas, rinsed and drained

1. Pat fish dry and rub with ground cumin. Place in a large bowl with ½ of the lemon juice. Mix well and marinate for 30 minutes.
2. Dissolve the saffron threads in ¼ cup boiling water, set aside
3. Heat the oil in a large sauté pan over medium heat and add the garlic and cook until it starts to color. Add the chorizo, onions, peppers and bay leaves. Sauté until they start to soften. Sprinkle with salt, cover and lower the heat to medium-low.  Sweat for 10 minutes until the vegetables are soft, and the onions are a pale gold.
4. Turn up the heat to medium-high. Add the tomatoes and diluted saffron.  Cook until the tomatoes have lost most of their liquid. Add the chickpeas and cook until heated through, about 5-8 minutes.
5. Lay the fish on top of the vegetables. Cover. Bring to a boil then cook at a simmer for 5 minutes.
6. Add the remaining lemon juice. Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes. Serve immediately.


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