If there is one thing in life that is absolutely certain, it is that fish + wine + saffron + garlic + tomatoes = a love like none other.
Remember the feeling you got when you stared for hours on end at Joey McIntyre on your New Kids On The Block poster? This is going to kill that.
Remember the emotions that ran through your blood when you experienced your snow day as a kid? This will obliterate that.
Remember the excitement when “The Brady Bunch” became syndicated and you could instantly stream it from Netflix? This will….well, okay that’s still pretty dang awesome.
Cod In a Tomato-y Saffron Broth:
What it took for 2:
3 Tbs. extra virgin olive oil
½ medium white onion, thinly sliced
3 garlic cloves, thinly sliced
good pinch of crushed red pepper
1 tsp. fennel seeds
2 large pinches saffron
1 tsp. dried oregano
1 (28 oz) can whole peeled tomatoes
½ cup white wine or dry vermouth
3 cups chicken broth
2 cod fillets, cut into 2-inch chunks (seasoned with a good pinch of salt and pepper)
1/4th cup chopped almonds
2 scallions, thinly sliced on the diagonal
In a large skillet, heat the oil over medium-high. Add the sliced onion and sauté until slightly browned. Add the garlic and the spices, along with a good pinch of salt and pepper.
Toss the wine or vermouth in for a smidge of deglazing. Smell that. Uh huh. Once the wine has cooked off, add the tomatoes and crush them with a wooden spoon. Cook a few more minutes. Ladle in a half-cup of the chicken broth at a time, reducing the sauce. Once you reach how soupy or thick you want the sauce, add the fish and let it simmer until opaque, maybe 3 minutes total.
To serve, ladle the soup into bowls and garnish with the scallions and almonds.