Sunday, January 10, 2016

Poached Whitefish with Tomatoes and Saffron

If you're looking for a quick, easy, and super delicious fish recipe, your search is over. This whitefish recipe (courtesy of Epicurious) is a big winner.

I don't believe I've ever seen cod in any of the stores here, but there is almost always a hefty supply of snook. I've used this firm fish in other recipes calling for cod or flounder with good results. This recipe was no exception.

Now let's talk about the quick and easy part of this dish. All you need to do is quickly saute some garlic and pepper flakes, then add some canned tomatoes, wine, bay leaves, saffron and water. Let all of that simmer for about six minutes. 

Season the fish with salt and pepper, pop it into the skillet containing the tomato mixture, throw a cover on it and let everything simmer for about five minutes.

I served the fish over Basmati rice and spooned the tomato mixture over everything. For such a simple dish, the taste is complex and full-bodied. This definitely a meal I will make again.

P.S. The recipe suggests Aleppo peppers, but crushed red peppers are perfectly fine. Also, I used diced tomatoes instead of whole ones. Again, no big issue with the overall taste/texture.

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