Steamed Cod With Cauliflower And Saffron
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
66
Spice
63
Sweetness
59
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Water (lukewarm)1 tbsp
Olive Oil1 cup
White Wine (dry)1.25 tsps
Salt1 tsp
White Pepper2 tbsps
Parsley (chopped fresh)Directions:
1
Put saffron threads in a small bowl, then stir in lukewarm water and let stand
2
Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise
3
Cut each quarter lengthwise into 1/2-inch-thick slices
4
Set aside large slices and reserve small pieces without any stem for another use
5
Swirl oil with garlic in a deep 12-inch heavy skillet to coat, then heat over moderately high heat until oil is just smoking
6
Discard garlic
7
Carefully arrange cauliflower slices in 1 layer in skillet and cook until undersides are lightly browned, about 2 minutes
8
Turn over with tongs and cook until other sides are lightly browned, about 2 minutes
9
Add carrot and wine and swirl skillet to combine, then boil until liquid is reduced by half, about 30 seconds
10
Add saffron water, broth, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and simmer, covered, until cauliflower and carrot are crisp-tender, 5 to 8 minutes
11
While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper
12
Increase heat to moderately high, then add mussels to skillet and steam, covered, until mussels just open wide, checking frequently after 3 to 4 minutes
13
(Discard any mussels that remain unopened after 8 minutes
14
) Divide mussels among 6 shallow serving bowls using a slotted spoon
15
Place cod on top of cauliflower, arranging fillets in 1 layer
16
Sprinkle with scallions and parsley and steam, covered, over moderately high heat until fish is cooked through, 7 to 10 minutes
17
Transfer some of cauliflower along with 1 piece of cod to each bowl using slotted spoon
18
Season broth with salt and white pepper, then ladle broth (with carrots) over each serving
19
Put saffron threads in a small bowl, then stir in lukewarm water and let stand
20
Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise
21
Cut each quarter lengthwise into 1/2-inch-thick slices
22
Set aside large slices and reserve small pieces without any stem for another use
23
Swirl oil with garlic in a deep 12-inch heavy skillet to coat, then heat over moderately high heat until oil is just smoking
24
Discard garlic
25
Carefully arrange cauliflower slices in 1 layer in skillet and cook until undersides are lightly browned, about 2 minutes
26
Turn over with tongs and cook until other sides are lightly browned, about 2 minutes
27
Add carrot and wine and swirl skillet to combine, then boil until liquid is reduced by half, about 30 seconds
28
Add saffron water, broth, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and simmer, covered, until cauliflower and carrot are crisp-tender, 5 to 8 minutes
29
While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper
30
Increase heat to moderately high, then add mussels to skillet and steam, covered, until mussels just open wide, checking frequently after 3 to 4 minutes
31
(Discard any mussels that remain unopened after 8 minutes
32
) Divide mussels among 6 shallow serving bowls using a slotted spoon
33
Place cod on top of cauliflower, arranging fillets in 1 layer
34
Sprinkle with scallions and parsley and steam, covered, over moderately high heat until fish is cooked through, 7 to 10 minutes
35
Transfer some of cauliflower along with 1 piece of cod to each bowl using slotted spoon
36
Season broth with salt and white pepper, then ladle broth (with carrots) over each serving