Healthy eating doesn’t have to be hard, or boring. This one skillet dish is versatile enough to go from a weeknight meal to wowing guests at your dinner party.
Cooking fennel, onion and celery until slightly caramelized gives a great, slightly sweet flavor base to the savory broth. Saffron brings the distinct flavor only saffron can bring. Poaching the cod in this broth infuses all of the fabulous flavors right into the fish.
To prep this dish ahead, prepare it through step two. You can refrigerate the veggies and broth for up to two days. When ready to serve, bring the broth to a simmer, add the cod and follow the recipe from step three on.
I love serving this over sauteed riced cauliflower to soak up all of the delicious broth and to keep it Whole30 compliant. If not following a specific diet plan, it’s also great over creamy polenta, mashed potatoes or with crusty bread.
- 2 tablespoons olive oil
- 1 large fennel bulb , sliced
- 1 sweet onion , sliced
- 2 stalks celery , sliced
- 1/2 teaspoon salt
- 2 large cloves garlic , minced
- 1 large tomato , chopped (or 1 14-ounce can diced tomatoes in juice)
- 1/8 teaspoon saffron threads optional
- 1 1/2 cups vegetable broth
- 1-1/2 pounds cod , cut into 6 pieces
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Heat the oil in a large skillet over medium heat. Add the fennel, onion and celery and salt and cook for about 15 minutes until the vegetables are very tender, stirring occasionally.
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Add the garlic and cook 1 minute. Add the tomato and saffron and continue to cook for 2 minutes to allow the tomato to break down. Add the wine, increase heat to high and allow to boil for 2 minutes, then add the vegetable broth and return to a boil.
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Add cod, reduce heat to low. Allow cod to simmer gently for about 6 to 8 minutes or until cod is done (it will flake easily when tested with a fork).
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Serve over riced cauliflower.
