1 small yellow onion, diced
2 cloves garlic, finely sliced
1 small *zucchini, cubed
1 small yellow crook neck squash, cubed
1/4 C. carrot shreds, using carrot peeler to shred one carrot
dash of salt and pepper
1 pat of butter
2 T. flour
4 C. chicken broth
1 pinch of saffron threads
1/4 C. cooking sherry
1 lb. fresh cod fillet, sliced into one inch pieces
1/4 C. whipping cream
salt and pepper
In a dutch oven over medium heat, saute onion about three minutes until soft. Add garlic and saute with onions 1 minute. Add zucchini, squash, and carrot shreds. Sprinkle with salt and pepper. Cook vegetables about four minutes. Remove vegetables from pot into separate dish. Add butter and flour and mix with a wooden spoon until combined. This is called a roux (pronounced ‘roo’). A roux will turn color from ‘blonde’ to ‘brown’ depending on how long you let it cook. This step is to thicken your broth and add a rich flavor to your dish. When your roux turns blonde, add broth, saffron threads and cooking sherry. Stir mixture together until combined. Bring to a boil and turn down heat to medium. Add vegetables back into pot. Add cod pieces and cover to simmer for seven minutes. Uncover and add whipping cream salt and pepper and slowly stir to combine. Spoon out over or along side rice. I used jasmine rice here because it is my favorite and the jasmine flavor is wonderful with saffron. You can find jasmine rice in the asian section of your grocery store, usually along the bottom shelf. Serves 4.
*Use your vegetable peeler and run it down the length of your zucchini to take the skin off while rotating it in your hand. This way, it’s softer and smoother for eating.
Truth be told – It was Saturday night and I was hoping to make coconut curry cream sauce, but I didn’t have any coconut milk! I came up with this recipe instead. Im a true believer from experience that not all recipes turn out great the first time, but… I must be getting better because this was wonderful and yes, I’m saying so myself! Toot toot!