- 2 quarts water
- 1 Tbsp salt
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 Tbsp olive oil
- 2 pounds cod fillets (or other firm white fish, not sole), cut to fit the pan
- Lemon for garnish
Optional side of saffron potatoes:
- 1 pound of Yukon gold potatoes, cut into 1 1/2-inch chunks (peel on or off, your choice)
- Pinch of saffron
- Put water, salt, garlic, bay leaves, and olive oil into 4 to 5 quart pot and bring to a hard boil. Boil for several minutes, to infuse the water with the bay leaves and garlic. You should be able to smell the aroma of the garlic.
- Rinse the cod fillets and place them in the boiling water. Return the water to a simmer (this should take 2 to 3 minutes). Simmer for an additional 2 minutes, less or more depending on the thickness of the fillets. Using a slotted spoon, remove the fillets to a plate when they are almost cooked through. They should still be a little translucent in the center, because they will continue to cook in their residual heat as they sit on the plate. Cover with foil. Let rest for 5 minutes before serving, or if you are making the optional potatoes, let rest until the potatoes are done.
- (Optional) Place a pinch of saffron in the water that was used to cook the fish. Add the potatoes and return the water to a simmer. Simmer for 15 minutes or until the potatoes are easily pierced with a fork. Drain. Sprinkle potatoes with additional salt if desired. Serve fish with a slice of lemon.
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