Cod in Saffron-y Brothy Tomatoes
- ½ teaspoon of saffron threads
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, thinly sliced
- 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes, plus more for serving
- 1 14.5-ounce can whole peeled tomatoes, drained
- ⅓ cup heavy cream
- Kosher salt
- 4 4 to 6-ounce skinless cod fillets
- Using a mortar and pestle, finely ground the saffron to a powder. It might help to add a pinch of kosher salt to act as an abrasive. Set aside.
- Heat oil in a medium skillet over medium until melted. Add garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes. Add Aleppo pepper and tomatoes and cook, stirring occasionally, until most of the tomatoes have broken down and sauce has thickened, 12–15 minutes. Stirring the heavy cream, ground saffron and season with salt.
- Reduce the heat to medium-low and season the cod filets with salt. Slip the cod in the skillet and cook, covered, until the cod is cooked through and easily flakes with a fork, 5–7 minutes.
- Divide the cod and tomatoes and drizzle with more oil and pepper on top before serving.
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Inspired by the easy no knead focaccia recipe in Bon Appetit, adding a pinch of gold.