Cod in Saffron Cream Sauce Recipe

Ingredients

1½ cups short-grain white rice
2 cups water
1 (2-ounce) can anchovies packed in olive oil
10 garlic cloves, peeled
3 green chiles, minced
¼ teaspoon kosher salt
1 tablespoon extra virgin olive oil
½ cup minced shallots
2 tablespoons high-acid dry white wine
1 quart heavy cream
2 red chiles, 1 chopped, 1 thinly sliced
2 tablespoons crushed Persian saffron
¼ teaspoon black pepper
1 bunch parsley, chopped
6 (6-ounce) thick center-cut cod fillets

Directions

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. 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.

Add the fish and cook until cooked through (145 degrees F), 15–20 minutes.

Serve the cod and sauce with the rice. Garnish with sliced red chile.

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Tobi Tarwater

Update: 2024-07-26

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