Blogs, Recipes

White Wine & Saffron Cod

This Cod with White Wine Saffron Sauce is truly an incredible dish! It sounds fancy, but you can make this dish in under an hour. Saffron is a favorite of mine. I will admit that it is kind of expensive, but a little goes a long way and it is delicious!

What is saffron?

You know I love reading the history of the food I make so when I started my research on Saffron, I was amazed! Saffron is one of the most precious spices in the world. The threadlike red stigmas and the yellow color they impart are quite literally the stuff of legend

Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why it’s a little pricey! 

The deep reddish threads (stigma) of the crocus turn a deep yellow when they come in contact with liquid. Saffron is used mainly in Persian and Mediterranean cuisine. You can’t possibly make a paella without saffron.  

Interesting & Fun Facts

In ancient Egypt it was used as a perfume dye and  medicine. It also had a religious use: saffron cakes were used as offerings to the gods.  In ancient Mesopotamia, saffron was used as both an aromatic and an aphrodisiac.  According to Greek mythology, the god Hermes accidentally struck his friend Croco lethally wounding him. In the spot where blood dripped, Hermes touched his sword and flowers began to grow.  These flowers were, well… crocuses! Another reference in Greek mythology has Zeus sleeping on a bed of saffron. It was also thrown on the beds of newlyweds in Ancient Rome (Remember saffron’s aphrodisiac use in ancient Mesopotamia?) LOL. 

I really think you will enjoy this dish, the combination of flavors is absolutely amazing! It makes for a beautiful dish on a special occasion or a regular weeknight dinner! I served it on Christmas Eve with homemade pasta. And on a weeknight, over a bed of sautéed garlic spinach! 

Now for the wine pairing?

Scout & Cellar 2019 GALLIVANT ROSÉ, it is 35% Syrah, 65% Zinfandel. Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. For this rosé, grapes were hand-picked from 30-year-old vines. The juice began fermentation in temperature-controlled stainless steel tanks and finished in neutral French Oak barrels. The wine then aged for 3 months in stainless steel before bottling, unfined and lightly filtered.

INGREDIENTS

  • 1 lb cod fillet 
  • 2 tbsp extra virgin Spanish olive oil
  • ½ small onion, diced
  • 3 shallots, diced
  • 4 garlic cloves, minced 
  • 1 small red habanero, diced 
  • 1 medium size red bell pepper, cut into strips
  • 1 tsp saffron threads
  • 1 teaspoon lemon zest
  • ½ cup white wine
  • 1 cup chicken broth 
  • 1 tablespoon tomato paste 
  • Salt & pepper to taste 
  • Fresh chives, optional 

INSTRUCTIONS

Cut the cod fillet into 3 or 4 evenly sized pieces and season them with salt and black pepper. 

Heat a large pan over a medium-high heat and add 2 tablespoons of extra virgin olive oil, 

Add the onions and cook until translucent.

Add the garlic and shallots, sauté for 3 minutes.

Add red pepper and habanero, sauté for 3 minutes.

Add lemon zest and saffron threads, stir to coat the sauteed vegetables. 

After mixing it all together add 1/2 cup of white wine and broth, give it a gentle mix. 

Once the wine/broth comes to a boil add the tomato paste and stir to combine. 

Place the cod fillets into the pan and place a lid on the pan, 4 minutes later remove the lid and flip the cod fillets and place the lid back on the pan. 

After another 3-4 minutes remove the pan from the heat, add the cod fillets to a dish and spoon the white wine saffron sauce over the fillets. 

Garnish with fresh chives, enjoy!

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Fish with a White Wine Key Lime Butter Sauce

Fish with White Wine & Key Lime Butter

The Keys  is one of my favorite vacation spots. It tugs at my inner pirate and pulls me in with its beautiful sunsets, fun bars, and good times. After I leave, I can’t wait to get back. It’s my to-go destination for a laid-back and adventurous vacation. The Keys are a state of mind as much as a place. So there’s no surprise the Keys has its own unique cuisine too.

This recipe is inspired by one of my boyfriend, Brian’s favorite Keys dishes from Lazy Days on Islamorada. It has all the fresh flavors of the Keys. Fresh fish crusted with panko bread crumbs, sautéed, topped with fresh diced tomatoes, roasted red peppers, scallions, and fresh grated parmesan cheese with a drizzle of key lime butter. 

Fish Ingredients

  • 4 (4-ounce) fish fillets, such as snapper, flounder or cod. 
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 ripe tomato, seeded, chopped small
  • 2 scallions, finely sliced (green and white parts)
  • 1/4 cup roasted red pepper, diced 
  • ½ lime
  • 1/3 cup shredded Parmesan cheese
  • Salt & Pepper to taste. 

Instructions

Prepare and keep warm white wine Key lime sauce before cooking fish.

Rinse fish and pat dry with paper towels.

Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish in a baking pan and refrigerate for 30 minutes. 

In a bowl, stir together the chopped tomatoes, roast peppers, scallions. Squeeze half of a lime, salt and pepper and stir to combine. Refrigerate until right before serving.  

Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil. 

When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish.

Sprinkle each fillet with chopped tomato, scallions and roasted red pepper salsa; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over and serve hot with white rice.

White Wine Key lime sauce Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, chopped roughly or green garden onion
  • 3 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
  • 3 tablespoons butter
  • 2 teaspoons freshly grated lime zest 
  • 1/3 cup Key lime juice 
  • 1/2 teaspoon pepper

Instructions

Heat olive oil in a medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.

Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while the fish is cooking. Serve warm.

This recipe pairs great with Scout & Cellar 2018 CHE FICO PINOT GRIGIO RISERVA.