Cod in saffron broth with leeks, potatoes, and Savoy cabbage from Prune (page 108) by Gabrielle Hamilton

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Notes about this recipe

  • L.Nightshade on October 19, 2015

    I apparently flunked on the seasoning instruction “Take care with your seasoning – it wants to be bold and have a point of view, but not aggressive or unbalanced.” You can’t really tell if your fish seasoning has a point of view until you’ve cooked it and tasted it (and gazed at the world from its perspective). Mr. NS thought it came on a bit too strong. I love berbere and fenugreek, so I thought it was fine, but I could see his point. My broth never became viscous as described, in spite of reducing significantly. In fact I ended up adding a bit more stock in order to have a sufficient amount for the vegetables. The saffron works surprisingly well with the cabbage and leeks. The starchy potato is a nice complement to the spices, but it’s fine without also, if one is low carbing. All in all, I thought this was a good dish. I probably won’t make it again, just because there are so many great recipes for a piece of white fish, but I have no complaints.

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