Name: Cod with Potatoes, Peppers and Saffron
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil; 1 onion, thinly sliced; 1 red bell pepper, thinly sliced; 3 cloves garlic, minced; 1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons; 2 cups low-sodium chicken broth; 2 bay leaves; Kosher salt; 1/2 teaspoon saffron threads; Pinch of red pepper flakes, plus more to taste; 1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces; 1 lemon (1/2 juiced, 1/2 cut into wedges); 3 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

Photograph by Andrew Purcell

Cod with Potatoes, Peppers and Saffron

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