Best Cod With Saffron Sauce Recipes

COD WITH SAFFRON SAUCE

Cod With Saffron Sauce image

Make and share this Cod With Saffron Sauce recipe from Food.com.

Provided by Anna P.

Categories Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 -2 1/2 lbs fresh cod, thickly sliced
1/4 cup olive oil
salt
2 tablespoons finely chopped fresh parsley
2 garlic cloves, finely chopped
1/2 teaspoon powdered saffron
2 teaspoons flour
2 tablespoons fresh lemon juice
1 cup hot water

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.

Nutrition Facts : Calories 315, Fat 15.1, SaturatedFat 2.2, Cholesterol 97.5, Sodium 125.4, Carbohydrate 2.3, Fiber 0.2, Sugar 0.2, Protein 40.7

COD WITH POTATOES, PEPPERS AND SAFFRON

Cod with Potatoes, Peppers and Saffron image

The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/3 cup extra-virgin olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons
2 cups low-sodium chicken broth
2 bay leaves
Kosher salt
1/2 teaspoon saffron threads
Pinch of red pepper flakes, plus more to taste
1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces
1 lemon (1/2 juiced, 1/2 cut into wedges)
3 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams

SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON

Saffron Fish With Red Peppers and Preserved Lemon image

This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.

Provided by Joan Nathan

Categories dinner, seafood, appetizer, main course

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 13

Ingredients

A few pinches to 1/2 teaspoon saffron strands
2 tablespoons olive oil
3 red bell peppers, trimmed, quartered, seeded, then halved crosswise
1 large red or yellow onion, diced
2 tomatoes, diced
6 garlic cloves, peeled and left whole
1 bunch cilantro, leaves and delicate stems separated and chopped
Kosher salt and coarsely ground black pepper
8 skinless fish fillets (about 4 ounces each), such as salmon, sea bass, striped bass, whitefish or rockfish
1 teaspoon ground sweet paprika
1/2 teaspoon red-pepper flakes (optional)
1/4 cup pitted kalamata or green Moroccan olives
1 preserved lemon, rinsed, chopped (peel and flesh) and seeded (or the juice of 1 fresh lemon)

Steps:

Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.