Robert Sinskey Vineyards

Braised Cod with Yellow Tomatoes, Saffron and White Beans

Think of this as a very light cod stew - perfect any time you can find some really beautifully fresh cod. To make the dish heartier, serve with a pasta shape such as shells or fusilli. I love the brightness of yellow tomatoes but if you can’t locate some, it’s fine to substitute red ones. Serves 4

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2 pounds skinless Cod Filet cut into 2-inch chunks
Kosher salt
Extra virgin olive oil
1 cup thinly sliced yellow onion
2 large garlic cloves, thinly sliced
½ cup dry white wine
Pinch saffron threads
12 oz preserved yellow tomatoes in their juice
2 cups cooked cannellini beans or similar type bean
Freshly ground black pepper
3 tablespoons finely chopped flat leaf parsley

1. Place the cod in a medium bowl. Sprinkle with 1 tablespoon KOSHER salt and mix well. Place in the refrigerator for a minimum of 1 hour up to overnight. The more you let the fish “cure” the firmer the meat will be.
2. Remove the cod from the refrigerator and drain any accumulated juices. Pat dry with a paper towel and reserve.
3. Heat a large sauté pan over medium high heat. Add the garlic and toast lightly. Add the onions and cook until they start to turn golden.
4. Add the white wine and saffron to the pan and simmer until the pan is almost dry.
5. Add the tomatoes and the beans along with 1 cup water.
6. Bring to a simmer and season with salt and pepper to taste. Cook 8 to 10 minutes until tomatoes start to break down.
7. Fold in half the parsley.
8. Add the fish on top of the tomato-bean mixture and cover the pan. Cook for 5-8 minutes until fish flakes when pressed with your finger.
9. Serve from the pan or transfer gently to a serving dish. Drizzle olive oil the top and sprinkle with parsley.