Poached Cod with Roasted Tomatoes
[A recipe of extra virgin olive oil poached cod with roasted tomatoes and fried capers made by Sheri Wetherell from Foodista for Olive Oils from Spain.]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oliveoilsfromspain.org.
Cooking tools:
- Mortar and pestle
- Instant-read thermometer
- Microplane
- Cooling rack
- Fine-mesh sieve
- Dutch oven
- Saute pan
- Saucepan
- Slotted spatula
- Baking pan
- Oven
- Stove
- Refrigerator
- Pot
- Skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Aluminum foil
- Paper towel
- Serving platter
- Plate
Ingredients
- 2 pinches saffron threads
- 1 tbsp Extra Virgin Olive Oil from Spain
- 1 small yellow onion, minced (about 1/2 cup)
- 2 cups long grain white rice or basmati
- 3 3/4 cups low sodium chicken stock or water
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