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Method :
Put the saffron threads to soak in a
little hot water. Cut the cod into even-sized pieces and dust with
flour. Heat the oil in a large shallow pan. Add the cod and cook over a
moderate heat for a few minutes, turning once, until golden. Season to
taste with salt and pepper, remove with a fish slice and keep warm.
Add the peppers, tomatoes. onion and
garlic to the pan and fry over a low heat until golden. Season to taste
with salt, reduce the heat, cover and simmer for about 15 minutes. Stir
in the saffron liquid, cover and simmer for a further 10 minutes.
Add the pieces of cod and sprinkle with
chopped parsley and simmer for a further 5 minutes until heated through
and the vegetables are tender. Serve hot, accompanied by slices of
polenta, if wished.
Serves 4
This Tuscan dish tastes particularly good
accompanied by slices of grilled polenta. Quick-cooking polenta can be
bought at Italian delicatessens and some supermarkets. It is very easy
to prepare. Its attractive yellow color gives the cod an extra lift.
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