Linguine With Cod in a Saffron-White Wine Sauce Recipe

Publish date: 2024-08-31
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This stunning dish feels fancy — mainly because of the saffron, which gives the sauce its regal golden color and intoxicating aroma — but this pasta is quite easy and practical. Just a pinch of the precious spice, a few dollars’ worth, is all that’s needed to add glamour to the otherwise common ingredients. Feel free to substitute any firm, white fish fillet for the cod.

From cookbook author and nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Bring a large pot of salted water to a boil for the pasta. Place the saffron into a small bowl. Spoon 2 tablespoons of the hot water from the pasta pot over the saffron and set aside.

  • Step 2

    In a large, deep skillet over medium heat, heat 2 tablespoons of the olive oil until shimmering. Add the fennel and 1/4 teaspoon of the salt, and cook, stirring, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds more.

  • Step 3

    Add the wine, increase the heat to high and cook, uncovered, until the wine is reduced by about half, about 3 minutes. Add the pasta to the pot of boiling water and cook according to the directions on the package, until al dente. (Reserve 1/2 cup of the pasta water before draining it.)

  • Step 4

    Add the tomatoes to the skillet, reduce the heat to medium, cover and cook, stirring occasionally, until the tomatoes have softened slightly, about 4 minutes. Stir in the saffron, along with its soaking water, then add the cod, lemon juice, the remaining 1/2 teaspoon of salt and the pepper. Stir gently to combine, then cover and cook, stirring once or twice, until the cod is no longer translucent and flakes easily, about 5 minutes.

  • Step 5

    Add the drained pasta to the skillet and, using tongs, toss gently with the sauce to combine. The fish will begin to break up, but try to keep as many chunks intact as possible. Drizzle with the remaining 1 tablespoon olive oil. Add the reserved pasta water as needed to loosen the sauce, and additional salt and pepper to taste.

  • Step 6

    Divide across the bowls, garnish with the fennel fronds and serve.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and nutritionist Ellie Krieger.

    Tested by Olga Massov.

    Published June 10, 2020

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