Peruvian-Style Saffron Fish
Servings 4
Ingredients
Basmati rice
- ½ teaspoon saffron
- ½ cup warm water
- 1 tablespoon butter
- ½ medium onion chopped
- 2 garlic cloves minced
- 1 cup basmati rice
- ½ cup white wine
- 1 ½ cups chicken broth
Peruvian-style saffron fish
- 3 tablespoons oil divided
- ½ onion chopped
- 4 garlic cloves minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- ¼ teaspoon cinnamon
- 2 ½ cups chicken broth
- ¼ cup reserved saffron water
- ½ cup coconut cream
- 4 cod fillets
Blood orange relish
- 3 blood oranges peeled and chopped
- 1 small cucumber sliced
- ¼ cup chopped mint
- ¼ cup chopped parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sumac
Instructions
- Make basmati rice. Combine saffron with warm water in a medium bowl and let sit for 5 minutes or until water turns yellow.
- Melt butter in a medium pot over medium-high heat. Add chopped onions and saute until tender, about 3-4 minutes. Add garlic and saute for another minute. Add rice and white wine and bring to a simmer. Continue to simmer until liquid is almost all evaporated, stirring occasionally. Add ¼ cup saffron water and chicken stock and bring to a boil. Cover pot, reduce heat to low and simmer for 15-20 minutes or until rice is tender and liquid has evaporated. Remove from heat and let sit for 5 minutes. Fluff with a fork and keep warm.
- Make orange relish. Combine orange chunks with sliced cucumber, mint, parsley, extra virgin olive oil, red wine vinegar, and sumac. Season with salt and pepper and set aside.
- Season cod with salt and pepper on both sides. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Lay fish in an even layer and pan-sear until golden brown on both sides and fish flakes easily. Remove from heat and set aside.
- In the same pan, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add chopped onions and saute until tender, about 3-4 minutes. Add garlic, turmeric, cumin, coriander, chili powder, and tomato paste, stirring to combine. Saute for 1-2 minutes or until tomato paste is caramelized. Add chicken broth and remaining ¼ cup saffron water and bring to a boil. Continue to simmer until reduced by half.
- Add coconut cream and simmer for another 5 minutes. Season with salt and pepper. Add fish and spoon sauce on top, coating the filets. Serve Peruvian-style saffron fish with basmati rice and top with orange relish. Serve immediately.
Notes
If blood oranges aren't in season, use regular navel oranges.
