Cod in Saffron Cream Sauce
This creamy and spicy white fish, served over rice, is simple yet packed with flavor.
Equipment
- Medium saucepan
- food processor optional
- large sauté pan
Ingredients
- 1.5 cup Short-grain white rice
- 2 oz Anchovies packed in olive oil
- 10 Garlic cloves (peeled)
- 3 Green chiles, minced
- 1/2 tbsp Kosher salt
- 1 tbsp Extra virgin olive oil
- 3/4 tbsp kosher salt
- 1/2 cup Minced shallots
- 2 tbsp High-acid dry white wine
- 1 quart Heavy cream
- 2 Red chiles, 1 chopped, 1 thinly sliced
- 2 tbsp Persian saffron, crushed and steeped in 1/4 cup boiling water
- ¼ tsp Black pepper
- 1 bunch parsley, chopped
- 2-2.5 pounds Cod fillets, cut into 6 ounce servings thick center-cut peices
Instructions
- Combine the rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed. Let stand for 10 minutes before serving.
- Meanwhile, in a small food processor or blender, make a paste with the anchovies and their oil, garlic, green chiles, and salt. (Note: you can slo make the paste by hand with a knife mincing all ingredients until a paste is formed) Set aside.
- In a large sauté pan, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes. Add the anchovy-garlic paste, reduce the heat to medium-low, and cook for 1 minute. Add the white wine and let simmer for 2–3 minutes. Add the cream, chopped red chiles, saffron, and pepper and adjust the seasoning to taste. Stir in the parsley.
- Serve the cod and sauce with the rice. Garnish with sliced red chile.