To kick off the month of November, I’m bringing you this recipe for Cod in Saffron Broth with White Beans that’s in Ellie Krieger’s new book “Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet” and would be the perfect weekend dinner during these rainy, New England nights.
New York Times bestselling author and James Beard Award winner Ellie Krieger gives her signature spin to the one-pot trend for meals that are nutritious, easy, and delicious.
This book is goldmine when it comes to quick and healthy ideas, without having to go to four different stores or buy random ingredients for a recipe. Ellie has put together meals that can be made in a single pot, sheet pan, baking dish, or skillet – no additional tools required, which is heaven sent for someone like me who has a small, very minimal kitchen. It’s divided into main ingredients: meat, poultry, seafood, vegetarian, and dessert, plus further separated by the type of vessel you’re cooking in.
125 nutritionally complete recipes make up this gorgeous book, and I say gorgeous because it was photographed by local Martha’s Vineyard photographer, Randi Baird and I could not be more excited! Randi Baird is an acclaimed editorial and commercial photographer based on Martha’s Vineyard and someone I love running into in town – her energy is always positive and her smile makes the room shine.
Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet marks the third cookbook for her. Randi Baird Photography has received numerous accolades and her images have landed her in the Associated Press, United Press International, published in Food + Wine Magazine, Edible Manhattan, and Edible Vineyard, Vineyard Style, Martha’s Vineyard Home & Garden, Cape Cod Home, Yankee Magazine and more. She is a regular contributor to Martha’s Vineyard Magazine and Martha’s Vineyard Island Weddings and lives in West Tisbury with her husband and two sons.
This Cod in Saffron Broth with White Beans is a dish that’s perfect for the chilly wether that’s about to hit the Northeast, so make sure to head to your local seafood market to get some delicious fish to prepare this meal with.
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 large carrot, peeled and diced
- 1 small bulb fennel, diced, some fronds reserved for garnish
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 2 cups seafood or fish stock
- 1 (15-ounce) can low- sodium white beans, such as cannellini or small white beans, drained and rinsed
- 1 large thyme sprig
- ¾ teaspoon salt, divided, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon saffron threads
- 4 (6-ounce) cod fillets, or other white fish
- Heat the oil in a large, high-sided skillet over medium heat. Add the onion and cook until it is softened, 3 minutes. Add the carrot and fennel and cook for 4 minutes more. Stir in the garlic and cook for 30 seconds, then stir in the tomato paste. Add the stock, beans, thyme, teaspoon of the salt, teaspoon of the pepper, and the saffron and bring to a boil. Cook, uncovered, over medium-high heat, until the stock is reduced slightly, 5 minutes. The base may be made up to 2 days ahead and refrigerated or frozen for up to 3 months.
- Season the fish with the remaining teaspoon of salt and teaspoon of pepper. Arrange the fish in the pan, nestling it into the liquid as much as possible (it is okay if it isn’t covered completely). Return the liquid to a boil, then lower the heat to medium-low, cover the pan, and cook until the fish flakes easily with a fork, about 7 minutes. Remove the thyme sprig and season with additional salt to taste, depending on the saltiness of the stock.
- To serve, use a large slotted spatula to transfer a piece of fish into each of four shallow bowls, ladle the broth and vegetables into each bowl, and garnish with the fennel fronds.