Cod Español con Azafrán (Spanish Cod with Saffron)

Go easy if this is your first time using saffron.  Saffron is a pungent, aromatic, and earthy flavored spice that gives everything cooked with it a brilliant yellow tint- BHL


½ c chicken broth

¼- ½ tsp saffron threads

1 lb cod fillets (cut into 4 pieces)

½ tsp smoked paprika

2 Tbsp Flying Olive Chipotle (mild smoky heat) or Harissa (coriander cumin, caraway, medium heat) Extra Virgin Olive Oil or a Flying Olive Single Varietal of Choice

1 large shallot, chopped

1 fat clove garlic, minced

3-4 Roma tomatoes, diced

Sea salt or Saffron flavored Salts of the Earth*

Freshly ground black pepper


In a small microwave-safe measuring cup, microwave broth on HIGH until hot.  Sprinkle saffron threads over broth; stir until dissolved.  Set aside.  Sprinkle
fillets with paprika, and salt and pepper.

In a large skillet, heat the Flying Olive Extra Virgin Olive Oil of choice over medium heat. Add shallot; cook and stir 1 minute.  Add garlic and cook quickly. Using a slotted spoon, remove the shallot and garlic from the skillet.  Add cod fillets to the skillet and cook 2-3 minutes per side, depending on the thickness of the fillet.  Cook until just browned.

Add broth mixture and tomatoes; add shallot/garlic mixture.  Cover and simmer 3-6 minutes or until fish flakes easily with a fork.  Transfer fillets to a serving platter; cover and keep warm.  Increase heat to medium-high; season with salt and pepper to taste.  Tomato mixture should begin to thicken just a bit. Spoon tomato mixture over fillets, and serve.

*Available in store

Submitted by Barb L.