Cod with Tomato, Saffron Broth, Leeks, and Couscous

Serves 4

A flaky, white fish enlivened with the bright flavors of tomato and saffron is, to my way of thinking, pure Mediterranean bliss. I recommend taking the sunny spirit of this dish a step further by serving it with baguette croutons spread with Aïoli. If you don’t have baguette in the house, feel free to spread the aïoli on Melba toast. You heard me right, Melba toast. Go ahead; don’t be a snob.

This recipe is delicious made with almost any thick cut of white-fleshed fish such as halibut or flounder. Stay away from more meaty fish like tuna and swordfish.

If you like to cook in advance, you can make the cooking liquid ahead of time, then reheat it when you’re ready to poach the fish. But don’t season the cod until just before cooking or the salt will rob it of some of its moisture.

 

3 large plum tomatoes, seeded and cut into 1-inch dice

Coarse salt

Freshly ground black pepper

Pinch of sugar

4 boneless, skinless cod fillets (about 6 ounces each), ideally 1 inch thick

Garlic powder

¹/₄ cup extra-virgin olive oil, plus more for serving

1 large Spanish onion, peeled, halved, and thinly sliced

3 medium leeks, tough green portion removed, thickest outer white layer removed, cut on a bias into 1-inch sections and washed well

4 cloves garlic, peeled and thinly sliced

1¹/₂ cups light, dry white wine, such as Pinot Blanc or Chablis

1 tablespoon distilled white vinegar

One 16-ounce bottle clam juice

1 cup water

Pinch of saffron threads

1¹/₂ cups couscous

¹/₄ cup chopped fresh flat-leaf parsley leaves

 

1. About 30 minutes before you plan to cook, put the tomatoes in a bowl and season with salt, pepper, and the sugar. Give a good toss and set aside at room temperature.

2. Generously season the cod on both sides with salt, pepper, and garlic powder. Set aside at room temperature.

3. Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot over medium heat until hot but not smoking. Add the onion, leeks, and garlic and cook until softened but not browned, 7 to 8 minutes. Add the reserved tomatoes and cook for 2 to 3 minutes, stirring well to incorporate the ingredients. Add the white wine and vinegar and stir, scraping up any browned bits that are stuck to the bottom of the pot. Raise the heat to high and cook for 2 minutes. Add the clam juice, water, and saffron and bring to a boil. Taste and season with more salt and pepper if necessary.

4. Put the couscous in a heatproof bowl. Taking care to not scoop up any solids, or as few solids as possible, ladle about 1 cup of hot liquid from the pot and pour over the couscous until it is covered it by 1 inch. Cover the bowl tightly with plastic wrap and set aside.

5. Lower the heat under the pot and carefully immerse the reserved cod pieces, one by one, into the simmering liquid. Cover and simmer gently for about 10 minutes, until you feel that with the pressure of a fork or a spoon the cod will come apart easily. If the center still offers resistance you need to cook it for a few more minutes.

6. A few minutes before the fish is done, fluff the couscous with a fork.

7. To serve, divide the couscous among 4 warm, wide, deep bowls. Carefully place 1 piece of cod over the couscous in each bowl. Ladle some broth over each portion, scatter some parsley over the top, and drizzle with extra-virgin olive oil.

VARIATIONS

This recipe offers an appealingly easy way to cook relatively inexpensive fish, such as scrod or halibut, and infuse it with flavor. It’s also delicious with the more assertive flavor of bluefish or mackerel.