The combination of tomatoes saffron and lemon zest, is one that is made in heaven. Add fish, and in a short amount of time you’ll have a sumptuous meal.
Chose chunks of cod, taken from the thicker part of the filet. Avoid the tail end, as it will cook and flake and rapidly lose its shape.
- 6 chunks of cod filets
- 6 garlic cloves, chopped
- 150 g cherry tomatoes
- 1 tin chopped tomatoes
- 2 tablespoons white wine vinegar
- 150 ml vegetable stock
- 1 pinch of saffron stands
- Freshly milled black pepper
- 1/2 teaspoon chili pepper ( or to taste)
- Sea Salt
- 1 teaspoon of lemon zest, blanched
- 1 teaspoon dried oregano
- Olive oil
- 2 tablespoons flat leaf parsley, chopped
- Heat two tablespoons of olive oil in a heavy based pan, and add the garlic which you will sauté for about 30 secs.
- Add the cherry tomatoes, stir, and cook over medium to high heat for another minute before incorporating the tinned tomatoes and the vinegar.
- Add the stock, and finally season with saffron, black pepper, chili and salt. Taste, and adjust the seasoning to your liking but remember that the flavors will become more intense as the sauce cooks.
- Lower the heat, cover, and leave to cook for 15 minutes. The sauce should be fairly runny, if it looks too thick, add more stock.
- Place the lemon zest in a bowl. Boil enough water to cover it, and leave it in the hot water for one minute before straining it, and discarding the water. Blanching the lemon zest is essential to reduce its bitter tones.
- Add the zest to the sauce, sprinkle with oregano, and arrange the cod pieces in the simmering tomatoes. Cook for another 5 to 6 minutes, or until the fish is cooked through and beginning to flake.
- Before transferring to a serving dish, drizzle with olive oil, and scatter the chopped parsley on top.
- Serve with fresh crusty bread or, if you prefer, next to warm couscous.