Olive Oil Poached Alaska Sablefish (Black Cod) with Couscous and Saffron Broth
Today's recipe comes to us from Chef Amanda Freitag of Sette Enoteca e Cucina, who landed there after serving as chef de cuisine at 'Cesca, the hugely successful Italian restaurant on the Upper West Side of Manhattan.
Freitag’s cooking at Sette Enoteca e Cucina earned high marks from the New York Times:
“Sette aspires to sophistication… but isn't too full of itself… Nor does it let those ambitions distract it from trying to win diners' hearts in direct, unpretentious ways.”
It’s a description that applies to this delicious but simple dish.
By the way, we've obtained a great deal on smaller, random-sized pieces of our Certified Earth Kosher, skin-on smoked sablefish, and we'd like to share the bounty with you, at a great price.
Boasting a rich golden color, these scrumptious, oven-ready steaks are infused with delicate alder wood smoke flavor. Act now, as they will not last!
Olive Oil Poached Alaska Sablefish with Couscous and Saffron Broth
4 (4 oz each) Alaska Sablefish (black cod) fillets (smoked or natural style)
2 tablespoon organic extra virgin olive oil
1 onion, medium dice
1 red pepper, chopped
2 stalks celery, small dice
4 cloves garlic, chopped
1/2 cup white wine
2 teaspoon saffron
6 cups* organic extra virgin olive oil
4 cups chicken, fish, or vegetable broth
2 cups chicken broth
2 cups couscous
Sea salt and organic black pepper, to taste
Fresh herb to garnish
*This is an estimate: use just enough to just cover the fish in a pot, per the instructions below.
- In a small stockpot sauté onion, red pepper, celery, and garlic in olive oil until soft. Cook for approximately 10 minutes over medium heat. Once vegetables are soft, add white wine and saffron and cook for 5 minutes until saffron blossoms. Add broth of your preference and simmer for 15 minutes. Strain out vegetables and hold broth aside.
- In a shallow, high-sided sauce pot heat olive oil over low heat until oil appears wavy. Add black cod fillets into oil after seasoning them with salt and black pepper. Turn the heat to medium and cook for 10 to 12 minutes until fillets are cooked through and very white in appearance.
- In a separate stockpot, heat 2 cups of chicken broth to a boil and pour over cous cous that is in a medium bowl. Cover bowl with plastic wrap. Once all stock has been absorbed, couscous is ready.
- To Serve: Carefully remove fillet with a slotted spatula and place on top of couscous and ladle hot saffron broth around couscous. Garnish with any fresh herbs of your choice. Recommended garnishes are zucchini and tomato, or any other colorful Mediterranean vegetable.
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