Cod in Saffron Broth with White Beans
Recipe type: Main Dish
Serves: 4 servings
Here, flaky, firm white cod fillets are simmered in a sumptuous broth that’s made magically golden and aromatic with a generous pinch of saffron, along with onion, carrot, fennel, white beans, and thyme. A subtle touch of tomato paste adds sweet, earthy depth. The dish has the elegant essence of a bouillabaisse, but with a heartiness from the beans and an under-thirty- minute cooking time that makes it ideal for a busy weeknight. Serve with crusty whole-grain bread for sopping up the broth, if you’d like. - Whole In One by Ellie Krieger
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Cooking with Books at