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Pan Seared Saffron Cod with Parsley Chickpea Rice

Saffron an aromatic spice that dates back 3,500 years ago and is still one of the most expensive spices. But it is worth the investment. Saffron are the dried stigmas from the saffron crocus. 

The spice was first documented in the 7th century and it has always been documented through time as a cure for many illnesses. In ancient Greece it became a remedy for sleeplessness and a cure for wine hangovers. Sumerians used the spice for medicinal purposes as well and history has it that saffron had magical properties. 

This incredibly delicious spice has been part of a variety of different cultures throughout the world. So many cuisines have staple dishes with saffron as the main spice. Ever since I was little I have been exposed to this warming and delicious spice. My grandmothers chicken noodle soup is not only the best, because it is my grandmothers recipe, but her use of saffron in the dish makes it so luxurious. Just a small amount of saffron makes any dish vibrant in color, aromatic, and elevates the flavors. 

 

Yields 2 servings

Ingredients:

2 Wild caught Cod fillets - 6-8 oz per servings 

4-5 saffron threads

2 tablespoons extra virgin olive oil 

1/4 yellow onion - small dice

1/4 cup eggplant - remove skin and small dice 

1/4 cup red bell pepper - small dice 

1 tablespoon lemon juice

Salt + Pepper 

Ingredients for Parsley Chickpea Rice:

3/4 cup white jasmine rice 

1/4 cup yellow onion - finely diced 

1/2 cup canned chickpeas - rinsed and drained 

1/4 cup flat leaf parsley - minced 

1 teaspoon unsalted butter 

1 cup water

Salt + Pepper 

Method:

In a sauce pan, heat butter. Add the onions and sweat with some salt. 

Add the chickpeas and rice and lightly toast for 1-2 minutes. 

Then add another 1-2 pinches of salt and add the water. Bring this to a boil, lower the heat to low and cover the sauce pan. Cook for 18 minutes. 

In a sauce pan, heat butter. Add the onions and sweat with some salt. 

Add the chickpeas and rice and lightly toast for 1-2 minutes. 

Then add another 1-2 pinches of salt and add the water. Bring this to a boil, lower the heat to low and cover the sauce pan. Cook for 18 minutes. 

Meanwhile add 1 tablespoon of olive oil to a saute pan. 

Meanwhile add 1 tablespoon of olive oil to a saute pan and add the onions, eggplant, and red bell pepper. Saute for 2-4 minutes, until cooked, and remember to season with salt and pepper.

Remove the vegetable from the pan and heat the remaining olive oil.

Season both sides of the cod fillets with salt and pepper.

Turn the heat to medium and once the pan it hot add the cod. 

It is a very delicate fish so be very careful pan searing it because it can break apart. 

Add the saffron threads to the pan and let the cod cook for 2-3 minutes, until you are able to flip the fish. If it isn't letting you get the spatula under it then it isn't ready to flip. 

Once it is, flip the fish and let it cook for another minute. 

Finish the dish by squeezing lemon juice over the fillets. 

Once the rice is cooked, fluff it with a fork and add the minced parsley and mix. 

Serve and enjoy! 

 

 

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