Tomato Saffron Cod Skillet

• 180 g cod fillet, cut into 4 pieces — Raw Pacific cod fillet
• 180 g cooked brown rice — Cooked long-grain brown rice
• 70 g chickpeas — Canned chickpeas, drained and rinsed
• 150 g canned tomatoes — No-salt-added canned tomatoes
• 80 g red pepper, diced — Raw red bell pepper
• 40 g spinach — Raw baby spinach
• 0.08 g saffron — Saffron threads
• 5 g garlic, grated — Raw garlic
• 0.8 g paprika — Smoked paprika
• 8 g olive oil — Extra-virgin olive oil
• 0.7 g salt, divided — Fine salt

Method

1. 1Measure ingredients: Bloom the saffronMeasure saffron threads using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Bloom the saffronCrush saffron lightly and steep it in 30 g just-boiled water for 5 minutes.5 minLook for: The water is deep gold and smells floral.Safety: Handle boiling water carefully.
3. 3Build the tomato baseHeat oil over medium. Cook pepper for 3 minutes.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Add tomatoesAdd tomatoes, garlic, paprika, half the salt, and all saffron water; simmer 4 minutes.4 minLook for: The sauce is glossy, brick-red-gold, and leaves a trail when stirred.Safety: Keep the sauce at a controlled simmer.
5. 5Poach the codNestle cod and chickpeas into the sauce, add remaining salt, cover.Look for: Everything is evenly positioned and ready for the next action.
6. 6Simmer gently for 5 to 6 minutesSimmer gently for 5 to 6 minutes. Add spinach for the final minute and cook cod to 145°F.6 min · 145°FLook for: Cod is opaque and flaky, chickpeas are hot, and spinach is wilted.Safety: Verify the thickest cod piece reaches 145°F.
7. 7Rest and serveRest the skillet off heat for 5 minutes. Reheat rice to 165°F.5 min · 165°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Reheat rice to 165°F and refrigerate within 2 hours.
8. 8Spoon the complete codSpoon the complete cod and saffron-tomato sauce over it.Look for: Cod stays in large flakes and rice receives every spoonful of sauce.