Olive Oil Poached Alaska Sablefish (Black Cod) with Couscous and Saffron Broth
Today's recipe comes to us from Chef Amanda Freitag of Sette Enoteca e Cucina, who landed there after serving as chef de cuisine at 'Cesca, the hugely successful Italian restaurant on the Upper West Side of Manhattan.
Freitag’s cooking at Sette Enoteca e Cucina earned high marks from the New York Times:
“Sette aspires to sophistication… but isn't too full of itself… Nor does it let those ambitions distract it from trying to win diners' hearts in direct, unpretentious ways.”
It’s a description that applies to this delicious but simple dish.
By the way, we've obtained a great deal on smaller, random-sized pieces of our Certified Earth Kosher, skin-on smoked sablefish, and we'd like to share the bounty with you, at a great price.
Boasting a rich golden color, these scrumptious, oven-ready steaks are infused with delicate alder wood smoke flavor. Act now, as they will not last!
Olive Oil Poached Alaska Sablefish with Couscous and Saffron Broth
4 (4 oz each) Alaska Sablefish (black cod) fillets (smoked or natural style)
2 tablespoon organic extra virgin olive oil
1 onion, medium dice
1 red pepper, chopped
2 stalks celery, small dice
4 cloves garlic, chopped
1/2 cup white wine
2 teaspoon saffron
6 cups* organic extra virgin olive oil
4 cups chicken, fish, or vegetable broth
2 cups chicken broth
2 cups couscous
Sea salt and organic black pepper, to taste
Fresh herb to garnish
*This is an estimate: use just enough to just cover the fish in a pot, per the instructions below.