Steamed Cod in Saffron Broth

by:Admin, September 19th, 2010

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For a healthier option, this fish dish makes a great easy dinner. Serve over risotto for  a delicious meal.

Yield 6 Servings

Ingredients

• 1 Tablespoon Olive Oil
• 2 Cloves Garlic
• 2 Shallots, sliced
• 1 Bulb Fennel, 1/4ed, core removed and sliced
• 1 Zucchini, 1/4ed lengthwise and sliced
• 1 Teaspoon Salt
• 4 Plum Tomatoes, (I would peel the tomatoes, but you do not have to), diced
• 1 Pinch Saffron
• 1/4 Cup White Wine
• 3 Cups Fish Broth
• 2 Scallions, chopped
• 2 Dozen Mussels
• 6- 5 Ounce Pieces of Cod (you can also use halibut or haddock, any thicker white fish)

Method

Place the oil in a large pan that can be fitted with a lid. The pan must have either high sides or a domed lid to steam all of the mussels and the fish.

Add the garlic and shallots. Saute for 2-3 minutes. Add the fennel. Cook for 2 minutes. Add the Zucchini. Cook for 2 minutes.

Add the salt, tomato, saffron, and white wine. Allow this to simmer for 2 minutes. Add the broth. Bring to a simmer. Add the mussels and the scallion. Cover and cook just until the mussels open, about 2 minutes.

Sprinkle the fish with salt. Add the pieces of fish to the pan. Either place it right on top of the mussels or move the mussels aside a bit to make room for the fish. Cover and cook over medium high for 5-6 minutes or until the fish is cooked through.

Remove the fish and the mussels to a deep platter, season the broth with salt and pepper to taste and pour the broth over the fish and mussels.

I usually make this as a more casual meal and we simply help ourselves from the pot we cooked it in…