Steamed Cod in Saffron Brothby:Admin, September 19th, 2010
For a healthier option, this fish dish makes a great easy dinner. Serve over risotto for a delicious meal.
Yield 6 Servings
- 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)
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…