Saffron-Poached Cod with Romesco Sauce

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate cod fillets gently poached in a saffron-infused broth and served with a smoky roasted red pepper Romesco sauce. This Spanish-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, saffron threads, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) cod fillets
1/4 tsp saffron threads
2 cups water
3 tbsp olive oil
3 cloves, minced garlic cloves
2 medium, peeled and chopped roasted red peppers
1/4 cup, toasted almonds
1 tsp smoked paprika
1 tbsp sherry vinegar
1 tsp, divided salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: In a small bowl, steep 1/4 tsp saffron threads in 2 cups hot water for 10 minutes to release color and aroma.
Step 2: Pour the saffron water into a large skillet and bring to a gentle simmer over medium heat. Season 4 cod fillets with 1/2 tsp salt and 1/4 tsp black pepper, then gently add them to the simmering broth. Poach for 8-10 minutes, turning once halfway, until the fish is opaque and flakes easily.
Step 3: While the cod poaches, heat 3 tbsp olive oil in a blender or food processor. Add 3 minced garlic cloves and sauté in the oil over medium heat in a small pan until fragrant, about 1 minute, then transfer to the blender.
Step 4: Add 2 roasted red peppers, 1/4 cup toasted almonds, 1 tsp smoked paprika, 1 tbsp sherry vinegar, and 1/2 tsp salt to the blender. Pulse until smooth but slightly textured, scraping down sides as needed.
Step 5: Remove the cod from the broth with a slotted spatula and plate. Spoon the Romesco sauce generously over the fillets and serve with lemon wedges for squeezing.