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We marry the smooth flavours of snapper and saffron in this easy and delicious recipe. A light but satisfying meal. Check out the recipe here.
2 Tbsp Olivado Avocado oil
2 garlic cloves, thinly slice
1 red chilli, diced
1 x 400g / 14oz can tomatoes
¼ cup dry white wine
2 bay leaves
pinch of saffron threads
salt and black pepper to taste
4 good size snapper fillets
crusty bread to toast and serve
1. Heat oil in a medium frypan over medium/low heat. Add garlic and chilli and cook, stirring often, until fragrant, about 3 minutes.
2. Add tomatoes, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer to let the flavours come together, 5–7 minutes; season with salt and pepper.
3. Reduce heat to medium-low; season fish with salt and pepper and nestle into the pan. Reduce heat, cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5–7 minutes depending on thickness.
4. Gently transfer cod to shallow bowls and spoon poaching liquid over.
Ingredients
2 Tbsp Olivado Avocado oil
2 garlic cloves, thinly slice
1 red chilli, diced
1 x 400g / 14oz can tomatoes
¼ cup dry white wine
2 bay leaves
pinch of saffron threads
salt and black pepper to taste
4 good size snapper fillets
crusty bread to toast and serve
Directions
1. Heat oil in a medium frypan over medium/low heat. Add garlic and chilli and cook, stirring often, until fragrant, about 3 minutes.
2. Add tomatoes, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer to let the flavours come together, 5–7 minutes; season with salt and pepper.
3. Reduce heat to medium-low; season fish with salt and pepper and nestle into the pan. Reduce heat, cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5–7 minutes depending on thickness.
4. Gently transfer cod to shallow bowls and spoon poaching liquid over.
