Steamed Cod with Cauliflower and Saffron

Steamed Cod with Cauliflower and Saffron
Photo by Romulo Yanes

Ingredients

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

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

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