Cod with Potatoes, Peppers and Saffron

Name: Cod with Potatoes, Peppers and Saffron
Cook time: 20 min
Total time: 40 min
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

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Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Author : Food Network Kitchen

bell peppers cod recipes fish

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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