Pan-Fried Bar Cod with Tomatoes, Saffron & Olives, with Rice Pilaf

Name: Pan-Fried Bar Cod with Tomatoes, Saffron & Olives, with Rice Pilaf
Yield: Serves 6
Cuisine: French
Ingredients: 4 firm, ripe tomatoes, peeled and deseeded, then roughly diced; 2 medium zucchini, trimmed and cut into 1.5cm dice; salt and freshly ground white pepper; 1 red pepper, grilled and peeled, then cut into 1cm-wide strips; 24 medium-sized basil leaves; 100 ml fish stock; 1 medium onion, peeled and finely diced; 1 small fresh bay leaf or ½ dried bay leaf; 1 cup well-seasoned fish or chicken stock; seasoned plain flour; 24 Ligurian olives; 100-150 ml olive oil; 6 x 180-200 g portions bar cod fillet; ½ cup Jasmine rice; 20 g butter; 1 small eschalot, finely diced; 2 cloves garlic, unpeeled but lightly smashed with the flat of a knife; 150 ml extra virgin olive oil; ½ teaspoon saffron stamens; 1 tablespoon coriander seeds, toasted then lightly crushed; 1 tablespoon fennel seeds

Preparation info

Serves
6

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

I like to steam bar cod fillets slowly or pan-fry them in clarified butter or olive oil. Barramundi, red emperor and blue eye trevalla may be substituted for bar cod in this recipe.

Ingredients

½ teaspoon saffron stamens
150 ml extra virgin olive oil
1

Europe
Oceania
France
Australia
Fish course
Pescatarian
Mediterranean

Method

Preheat the oven to 150°C. Place the saffron on a small plate and warm in the oven for a few minutes to bring out the colour. Remove the saffron and reduce the oven temperature to its lowest setting. In a small saucepan, combine the saffron, extra virgin olive o