Steamed Cod with Cauliflower and Saffron

Ingredients

• ½ cup dry white wine
• 1 ½ pounds small to medium mussels (preferably cultivated)
• 6 1/4-pound pieces cod or scrod fillet (1 inch thick), skinned and pin bones removed
• 3 scallions
• 2 tablespoons fresh parsley
• 1 tablespoon olive oil
• 1 2-pound head cauliflower
• + 7 more ingredients
• • 1 cup water
  • 1 large pinch of saffron threads
  • 1 small carrot
  • 1 cup fat-free reduced-sodium chicken broth
  • 1 ¼ teaspoons salt
  • ½ teaspoon white pepper
  • 1 garlic clove

Put saffron threads in a small bowl, then stir in lukewarm water and let stand. Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise. Cut each quarter lengthwise into 1/2-inch-thick slices. Set aside large slices and reserve small pieces without a...

View full recipe at Epicurious