When it comes to dinner, I’m always looking for healthy easy-to-prepare recipes, especially ones that utilize chicken. I purchase a lot of chicken since it’s inexpensive (compared to other meats) and you can find it in a variety of different cuts. When it goes on sale, I like to stock-up!
Today’s guest post recipe is courtesy of: Pangea Nutrition who recently announced its new Modern Mediterranean Diet Program, where people can sign up to receive a month of groceries and recipes to set them on a path to eating the way people in the Mediterranean have eaten for centuries (which clinical trials have shown to prevent various health issues and promote longevity).
Saffron Poached Cod with Pangea Patatas Bravas Recipe
* Makes 2 Servings
2 cod fillets (5 oz each)
5 yukon gold potatoes
3 tablespoons extra virgin olive oil
1 garlic clove, thinly sliced
1 can whole peeled tomatoes (14 oz), drained
1/4 cup water
1 tsp saffron threads
1 bay leaf
1/2 tsp crushed red pepper flakes
1/2 cup Greek yogurt
1 tsp paprika
1 garlic clove, minced
1 tsp sherry vinegar
Preheat the oven to 400°F. Cut potatoes into bite sized pieces and toss with 2 tablespoons of extra virgin olive oil and 1/4 tsp of salt. Place in medium baking dish and into the oven for 35-40 minutes (Optional: stir every 5-10 minutes).
Drain can of whole peeled tomatoes, and place in a medium pot and lightly crush them. Add 1/4 cup water, 1 tsp saffron threads, 1 sliced garlic clove, 1 bay leaf and 1/2 tsp crushed red pepper flakes. Bring to a boil, and then reduce to a simmer. Then add cod fillets, and poach for 14-16 minutes. (Cooked cod will be opaque in color and flake easily.)
For the Pangea bravas sauce: mix together 1/2 cup Greek yogurt, 1 tablespoon extra-virgin olive oil, 1 tablespoon water, 1 tsp paprika, 1 minced garlic clove and 1 tsp sherry vinegar. Serve drizzled on cooked potatoes alongside poached cod.
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This looks like a delicious recipe for poaching cod. I would love to try using saffron leaves.
This sounds right up my alley after reading whats in it. I had no idea what the sauce was at all. I like trying new things like this, hubby maybe not so much ut he will try it . I love cod in any way shape or form!
Well I didn’t know what Pangea bravas sauce was, but I use yogurt, olive oil, and vinegar in my salad with red pepper all the time. I don’t always have fresh garlic on hand but I love that too. This is an easy one-meal recipe that’s a snap to make, providing you can find fresh fish!