Poached Cod in Saffron Broth with Spanish-Style Chorizo

Cod poached in a saffron broth with chorizo and potatoes is an easy one-pan dinner that is ready in an hour.

This cod in saffron broth with Spanish-style chorizo and potatoes is loaded with delicious flavors. The mild fish and potatoes are balanced with the spicy sausage, and the saffron broth is both gorgeous and delicious.

Even though it's pricy, finding authentic dark red saffron is worth it. The spice may be expensive, but you will need very little for this recipe, and the color and flavor of just a pinch of saffron add so much.

Be sure to purchase saffron from a reliable brand or vendor, such as The Spice House or Penzey's. I understand that because of saffron's value, there is some risk of buying counterfeit. While Spanish saffron is the standard, I recently heard a podcast of an interview of one of the founders of Rumi Spice, a company developed by US military veterans who have served in Afghanistan. They are developing a market for Afghan saffron. Read more about their mission here. Their mission is inspiring (they are not a sponsor, nor did I receive any free product). You might want to check out their saffron.

If you can't find Spanish chorizo, definitely substitute linguiça or any other hard cured sausage. Do not use Mexican chorizo.

You will need both a fork and a spoon to eat this cod in saffron broth because you will want every last bit of fish, potato, and sausage as well as every last drop of the saffron broth. Serve it with slices of crusty bread to sop up the last drops of broth. I'll be posting the recipe for the kale ciabatta in these photos soon. Very soon!

This month the Fantastical Food Fight is all about Fish! Food fight? Check out all of the links after the recipe and click on your favorites!

seafood, cod, chorizo,

Fish, seafood

Spanish

Yield: 4 servings

Poached Cod in Saffron Broth with Spanish-Style Chorizo

prep time: 25 minscook time: 35 minstotal time: 60 mins

ingredients:

• 1 tablespoon extra virgin olive oil
• 3 large shallots, chopped
• 3 ounces Spanish chorizo, sliced into 1/4 inch rounds
• 4 garlic cloves, minced
• 1/4 teaspoon saffron threads, crumbled
• 1 (8 ounce) bottle clam juice
• 3/4 cup water
• 1/2 cup dry white wine
• 4 ounces baby red potatoes, sliced 1/4 inch thick
• 1 bay leaf
• 4 (6- to 8-ounce) cod filets (you can also use halibut, rockfish, or haddock)
• Salt and pepper
• 1 teaspoon fresh lemon juice
• 2 tablespoons minced fresh parsley

instructions

1. Heat the oil in a 12-inch skillet over medium heat. Add the shallots and the sausage and cook for 5 to 7 minutes, until the onion is softened. Add the garlic and saffron, and stir. Cook for another 30 seconds. 
2. Add the clam juice, water, wine, potatoes, and the bay leaf. Bring the mixture to a simmer. Lower the heat to medium-low, cover the pan with a tight fitting lid, and cook for 10 minutes. 
3. Season the cod with salt and pepper and add it, skin side down, to the skillet. Spoon some of the broth over the top of the cod. Cover the pan and continue to simmer, cooking until the fish registers 140 degrees, 10 to 15 minutes. Discard the bay leaf. 
4. Transfer the cod to individual bowls. Divide the potatoes and sausage evenly among the bowls. Add the lemon juice and salt and pepper to taste to the broth in the pan. Divide the broth among the bowls, and sprinkle with the parsley. 

https://www.karenskitchenstories.com/2018/06/poached-cod-in-saffron-broth-with.html

Recipe adapted from Dinner Illustrated: 175 Meals Ready in 1 Hour or Less

Created using The Recipes Generator

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