2 yellow peppers, cored, deseeded and
sliced into slivers
2 tomatoes, quartered
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tbsp chopped parsley
salt and pepper
slices of polenta, to serve (optional)
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.
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.