Cod with Saffron Rice

cod with saffron

I love light fish dishes in the Spring. The cod and saffron work perfectly together!

I don’t know about you, but in the Spring, I start craving fish…something I don’t usually want in the winter. I also want light foods; things that won’t weigh me down (especially after St. Patty’s day…ooph). This recipe for cod with saffron rice is a simple dinner you can make ahead of time and even freeze for quick work lunches if you want.

You can use any white fish you want in it. I use cod because I can get pieces of wild cod for a very good price (they’re just the little extra bits of the side that taste just fine, but aren’t all that pretty). In fact, I’m a big fan of buying high quality foods that have been rejected for their looks…they taste fine and are usually a fraction of the price. Beauty really is in the eye of the beholder! And this cod with saffron rice recipe is a beauty.

Recipe: Cod with Saffron Rice

Summary: a mild flavor and light meal…perfect for early Spring

Ingredients

  • 1/2 cup brown rice
  • 2 tsp olive oil
  • 1/2 sweet onion, chopped
  • 1 to 2 fresh jalapeno peppers, seeded and chopped
  • 6 saffron threads (or 1/2 tsp Tumeric if you don’t have saffron)
  • 1/2 to 1 tsp coriander
  • 1 1/2 cups vegetable or fish stock
  • 1 lb cod pieces
  • 1 cup broccoli, cut into florets
  • 1 cup cherry tomatoes, cut in half
  • 5 scallions, trimmed and chopped
  • sea salt and pepper to taste
  • 2 Tbs fresh cilantro, chopped (or 1 Tbs dried)

Instructions

  1. Heat the oil in a large skillet. Add the rice, onion, and jalapeno. Cook over a medium heat, stirring, for 2 minutes.
  2. Add the saffron (or Tumeric) and coriander and cook another minute.
  3. Pour in the stock and bring to a boil. Reduce the heat to simmer, and cover. Cook for 15 minutes, stirring occasionally and adding more stock if needed (you don’t want the rice to dry out).
  4. Cut the fish into bite sized pieces. Set aside.
  5. Bring a small saucepan of water to a boil, add the broccoli and cook for about 5 minutes—you want it tender, but still vibrant green. Drain and keep warm.
  6. After the rice has cooked 15 minutes, add the fish and cook an additional five minutes.
  7. Add the tomatoes and broccoli to the rice and cook another 5 minutes.
  8. Add the scallions, salt, pepper, and cilantro and cook about 2 more minutes.
  9. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

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