Saffron Poached Fish in Tomato-Coconut Broth

Saffron Poached Fish

I’m still trying to figure out this cooking fish thing. But sometimes in my experimentation I stumble across something awesome. It all began with my Vanilla Saffron Imports.

Have you heard of Vanilla Saffron Imports? The store is amazing. Vanilla beans for pennies (well, maybe a little more than that), perfect for canning and homemade vanilla extract. I’ve been hooked to this online shop for yours, ever since my friend told me about it. During my most recent order, I found it strange that I never actually purchased saffron from them. How strange that I ignored half of the shop’s namesake?! Of course, I ordered some immediately.

Armed with my saffron threads, I had all the flavor but nothing to do with it. We were eating a lot of fish during our Whole30 and baked with lemon and oil was getting a bit stale. A combination of chopped tomatoes and creamy coconut served as the perfect base for my delicate saffron threads. The fish was lovingly basted in the broth as it cooked to guarantee ultimate flavor. This is a recipe I can’t keep to myself.

Saffron poached fish in coconut-tomato sauce

Saffron Poached Fish in Tomato-Coconut Broth (serves 2)

  • 12 oz white fish (stripped bass, cod, pollock), cut into 2-inch fillets
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1 tbsp coconut oil
  • 1 pint chopped tomatoes
  • 1 can coconut milk
  • 1/4 tsp saffron threads
  • 1 tsp cumin powder
  • 2 tsp coriander
  • 1/2 tsp ginger
  • Sliced scallions to garnish (optional)
Heat coconut oil over medium heat in a large, heavy-bottomed skillet. Add onion and garlic, cooking until translucent, about 5 minutes.
Add chopped tomatoes, cumin, coriander and ginger, mixing well. Crumble saffron threads over mixture, then add coconut milk, whisking to combine. Bring mixture to a boil, then reduce heat and simmer until reduced by one-third, about 10 minutes.
Bring pan back up to medium heat and add fish fillets. Cook fish until opaque, about 5 minutes, continuously spooning sauce over fillets.
Divide fillets between two plates, top with a generous amount of sauce and sprinkle with scallions. Serve immediately with a light green salad.

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