Healthy Diet

Lisa’s Poached Saffron Cod with Peppers, Leeks & Olives

 

I LOVE COD- And I am always playing with ways to enhance the flavor of fresh fish without killin’ it with a bunch of what have you.  This is my new favorite way to prepare fresh Alaskan Cod or Halibut:

Saffron Poached Cod with Leeks

 Roasted Red Peppers

Roasted Pepper Prep

3 cups sliced leeks (white & light green part only) (approx 2 large)
1 cup red bell pepper, roasted, seeded & skinned
1/2-1 tsp saffron threads
3 tbsp olive oil
2 cups low sodium chicken broth
1 tbsp fresh lemon juice
1 cup mild pitted olives in brine
Sea salt & freshly ground pepper
1 1/2 lbs Alaskan Cod or halibut fillets skinned & cut to 4 portions:

Roast Red Peppers in broiler until charred. Peel and chop.  I put them in this glass container to cool them and make them easy to peel.  Put leeks, peppers, saffron & olive oil in a large saute pan. Pour in chicken broth. Cook over medium heat until leeks are very soft & the broth boils down to about 1/3 of the volume you started with-about 12-15 minutes. Stir in the lemon juice & olives.  Add a somewhat generous sprinkle of fresh ground pepper.  Season cod or halibut with a little salt and place in pan.  Ladle some of the sauce over the halibut so it is covered both top and bottom. Cover and simmer/poach gently until halibut flakes apart slightly when nudged with a finger – 8-10 minutes depending on thickness. Don’t overcook!

FABULOUS!

Lisa’s Poached Saffron Cod with Peppers, Leeks & Olives
Author: Lisa Spencer
Ingredients
  • 3 cups sliced leeks (white & light green part only) (approx 2 large)
  • 1 cup red bell pepper, roasted, seeded & skinned
  • 1/2-1 tsp saffron threads
  • 3 tbsp olive oil
  • 2 cups low sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 Cup mild pitted olives in brine
  • kosher salt & freshly ground pepper
  • 1 1/2 lbs Alaskan Cod or halibut fillets skinned & cut to 4 portions
Instructions
  1. Roast Red Peppers in broiler until charred. Peel and chop. I put them in this glass container to cool them and make them easy to peel. Put leeks, peppers, saffron & olive oil in a large saute pan. Pour in chicken broth. Cook over medium heat until leeks are very soft & the broth boils down to about 1/3 of the volume you started with-about 12-15 minutes. Stir in the lemon juice & olives. Add a somewhat generous sprinkle of fresh ground pepper. Season cod or halibut with a little salt and place in pan. Ladle some of the sauce over the halibut so it is covered both top and bottom. Cover and simmer/poach gently until halibut flakes apart slightly when nudged with a finger – 8-10 minutes depending on thickness. Don’t overcook!

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