Ingredients
6 tbsp. extra-virgin olive oil
5 clove garlic
1/4 tsp. crushed red pepper
3 lb. tomatoes
tsp. saffron threads
5 sprig oregano
salt
Freshly ground black pepper
Zest of 1 orange
finely grated orange zest
5 bay leaves
3 whole cloves
1 c. arborio rice
4 skinless cod or halibut fillets
chopped parsley
Preparation
Step 1In a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard the oregano.Step 2Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, rice, and 1 tablespoon of the olive oil, and cook until the rice is al dente, 15 to 18 minutes. Drain the rice, discarding the zest, bay leaves, and cloves. Return the rice to the pot. Add the remaining 1 tablespoon of olive oil and season with salt.Step 3Nestle the cod in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 12 minutes.Step 4Spoon the rice into bowls and top with the cod and sauce. Sprinkle with parsley and finely grated orange zest and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
