Our wild caught Icelandic Cod is a great choice for supper tonight.  Cod is in the same family as haddock and Pollock.  Its name (cod) is very close to the word cold, as it lives in the deep icy arctic waters.  Cod is exceptionally high in the super vitamin B12. This plays a key role in the development of healthy blood cells and keeps your nervous system healthy as well.    Niacin is another nutrient that is abundant in cod.  This nutrient can help lower bad cholesterol and helps fight cardiovascular disease.  So, what’s not to love about this mild flakey fish?  Nothing!  Do your body some good and take a couple of pieces home to try with your family.  We have paired this fish with an extra healthy recipe this week for you to try.

 

Oh my Cod!  –  Poached Cod with Tomato and Saffron

Ingredients

  • 2 tablespoons extra virgin olive oil (sold in store)
  • 2 cloves garlic thinly sliced
  • ¼ cup of Aji Amarillo pepper, diced (sold in store)
  • 3 whole fresh plum tomatoes, diced
  • ¼ cup dry white wine
  • 2 bay leaves
  • pinch of saffron threads
  • Kosher salt and freshly ground black pepper
  • 4 5-oz. skinless cod fillets

 

Directions

Heat oil in a medium skillet over medium heat. Add garlic and chopped Aji Amarillo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.

Add tomatoes, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat and simmer for about 5–minutes; season with salt and pepper.

Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

Gently transfer cod to shallow bowls and spoon poaching liquid over.

Serve this with a fresh garden salad and wild rice pilaf.