Saffron Broth
One pinch of saffron
Half a cup of fish broth
10 baby potatoes
6 mini heirloom tomatoes
olive oil
2 tablespoons onion
2 tablespoons fennel
1 tablespoons tomato sauce
1 cod fillet
Dissolve the saffron in the fish broth
Put in the potatoes and cook until softened
Sauté onion, fennel and tomato sauce until soft.
Add saffron broth and potatoes.
Keep warm.
Pat fillet. Grease a baking dish with ¼ teaspoon olive oil. Salt and pepper cod and place on the baking dish. Cover the baking dish with an aluminum sheet. Place the dish inside the oven and bake for 30 minutes. Get a fork and check if the steaks can be easily flaked. If the flesh of the fish can be flaked with the fork, then remove the dish from the oven to avoid overcooking. Transfer the dish in a clean plate.
Garnish with baby tomatoes and potatoes. Lemon.
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Fish stock
1 pound of fishbones
5 large bay leaves
5 garlic cloves
2 liters of water
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