COD AND ARTICHOKES IN SAFFRON BROTH

Cod and Artichokes In Saffron Broth image

Provided by Florence Fabricant

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 pound small new potatoes, peeled and halved
Salt
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
2 large cloves garlic, minced
1 teaspoon fresh or dried rosemary
1 1/2 cups fish stock
2 pinches saffron
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste
16 to 18 ounces fresh codfish fillet, in 4 pieces
1 package frozen artichoke hearts thawed
1 tablespoon finely minced parsley
Saffron-aioli toasts (recipe follows)

Steps:

Preheat oven to 450 degrees.
Place the potatoes in a saucepan, cover with cold water, season with salt and bring to a boil. Cook until just tender, about 15 minutes. Drain the potatoes when they are done.
While the potatoes are cooking heat one tablespoon of the oil in a heavy skillet. Add the onion and saute over medium-low heat until tender. Stir in the garlic and rosemary. Stir in the fish stock, bring to a simmer and add the saffron, lemon juice and salt and pepper to taste. Simmer five minutes longer, then remove from heat.
Transfer the mixture from the skillet to a baking dish that will go to the table and hold the cod comfortably, with a bit of room to spare. Place the cod in the baking dish, baste with the saffron broth, then surround with the artichoke hearts and potatoes.
Cover with foil, place in the oven and bake until the cod is just cooked through, about 15 minutes. It should be opaque in the center but not start to crack apart. Remove the foil. Baste the cod and vegetables with the broth, drizzle the cod with the remaining tablespoon of olive oil, sprinkle with parsley and serve at once, directly from the baking dish, with saffron-aioli toasts on the side.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 3 grams