Name: Steamed Cod with Cauliflower and Saffron
Cook time: 25 min
Total time: 45 min
Ingredients: 1 large pinch of saffron threads, crumbled; 1 cup lukewarm water; 1 2-pound head cauliflower; 1 tablespoon olive oil; 1 garlic clove, crushed; 1 small carrot, cut into 1/4-inch dice (1/3 cup); 1/2 cup dry white wine; 1 cup fat-free reduced-sodium chicken broth; 1 1/4 teaspoons salt; 1/2 teaspoon white pepper; 1 1/2 pounds small to medium mussels (preferably cultivated; 3 dozen), scrubbed and beards removed; 6 1/4-pound pieces cod or scrod fillet (1 inch thick), skinned and pin bones removed; 3 scallions, chopped (2/3 cup); 2 tablespoons chopped fresh parsley

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Steamed Cod with Cauliflower and SaffronRomulo Yanes

If you're also making the slow-cooked onion salad , you can cook the cauliflower for this recipe while your onions finish roasting. Steam the mussels and cod after the onions are done, just before assembling your salad.

Recipe notes

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