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Sicilian-Style Saffron Cod with Burst Tomatoes

Sicilian-Style Saffron Cod with Burst Tomatoes


  • A fat pinch of saffron threads

  • 1 cup chicken stock

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 small onion, finely chopped

  • 2 large cloves garlic, thinly sliced

  • 1 fresh bay leaf

  • Salt and pepper

  • 1 pint cherry tomatoes or grape tomatoes

  • 1/2 cup dry or citrusy crisp white wine

  • 4 pieces cod or black bass (6 ounces each), preferably sustainable, skin removed

  • 1/2 cup flat leaf parsley, chopped

  • 1 tablespoon lemon zest

  • 1 tablespoon orange zest

  • 1-2 anchovies (optional)

  • Crusty bread


In a small pot, steep the saffron in the stock over medium-low while you make the sauce.

In a large skillet with a lid, heat the EVOO, two turns of the pan, over medium-high. Add the onion, garlic and bay leaf; season with salt and pepper. Stir until the onion softens, 1-2 minutes. Add the tomatoes; cover and cook, shaking the pan occasionally, until the tomatoes burst, about 10 minutes. (With a spoon, break up any tomatoes that haven't burst.) Stir in the wine and saffron stock; simmer until the liquid reduces slightly, 1-2 minutes.

Season the fish with salt and pepper; add to the skillet. Cover and poach until the fish is cooked through, 6-7 minutes. Remove the bay leaf.

Meanwhile, on a cutting board, make a gremolata by chopping together the parsley, citrus zests and anchovies, if using.

Divide the fish and the sauce among bowls. Sprinkle with the gremolata. Serve with the bread.