Cod and Artichokes In Saffron Broth

Ingredients

• ½ pound small new potatoes, peeled and halved
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped onion
• 2 large cloves garlic, minced
• 1 teaspoon fresh or dried rosemary
• 1 ½ cups fish stock
• 2 pinches saffron
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper to taste
• 16 to 18 ounces fresh codfish fillet, in 4 pieces
• 1 package frozen artichoke hearts thawed
• 1 tablespoon finely minced parsley
• Saffron-aioli toasts (recipe follows)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    261 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 27 grams protein; 52 milligrams cholesterol; 263 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Preheat oven to 450 degrees.
2. Place the potatoes in a saucepan, cover with cold water, season with salt and bring to a boil. Cook until just tender, about 15 minutes. Drain the potatoes when they are done.
3. While the potatoes are cooking heat one tablespoon of the oil in a heavy skillet. Add the onion and saute over medium-low heat until tender. Stir in the garlic and rosemary. Stir in the fish stock, bring to a simmer and add the saffron, lemon juice and salt and pepper to taste. Simmer five minutes longer, then remove from heat.
4. Transfer the mixture from the skillet to a baking dish that will go to the table and hold the cod comfortably, with a bit of room to spare. Place the cod in the baking dish, baste with the saffron broth, then surround with the artichoke hearts and potatoes.
5. Cover with foil, place in the oven and bake until the cod is just cooked through, about 15 minutes. It should be opaque in the center but not start to crack apart. Remove the foil. Baste the cod and vegetables with the broth, drizzle the cod with the remaining tablespoon of olive oil, sprinkle with parsley and serve at once, directly from the baking dish, with saffron-aioli toasts on the side.