Portuguese Caldo Verde with Cod, Collards and Saffron Potatoes
A weekday cod riff on Portugal's caldo verde — flaked cod simmered into a thin broth of crushed potatoes, garlic and shredded collard greens, lifted with saffron and a pour of olive oil at the table. Cod carries the iodine; the potato body keeps it lunch-substantial.
- Prep
- 8 min
- Cocción
- 17 min
- Total
- 25 min
- Porciones
- 1
Ingredientes
- 130g (raw)cod fillet, cut into 2 pieces
- 200gyellow potatoes, peeled and cubed
- 60gcollard greens, ribs removed, finely shredded
- 1tbsp (14g)extra virgin olive oil, plus more for finishing
- 3cloves (9g)garlic, smashed
- 1small (60g)yellow onion, finely diced
- 1pinch (~0.05g)saffron threads
- 1(1g)bay leaf
- 1tbsp (15g)white wine vinegar
- 350mllow-sodium vegetable broth
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
- 1wedgelemon, for serving
Preparación
- 01
In a small saucepan, warm the olive oil over medium. Add the onion and cook 5 minutes until soft.
- 02
Add the garlic, saffron and bay leaf. Stir 30 seconds.
- 03
Add the potatoes, broth and salt. Bring to a simmer, cover, and cook 10 minutes until the potatoes are fork-tender.
- 04
Remove the bay leaf. Mash about half the potatoes against the side of the pot with a fork to thicken the broth into a rough caldo.
- 05
Slide in the cod pieces and the shredded collards. Cover and poach 5-6 minutes until the cod flakes when pressed and the greens have softened but stay green.
- 06
Off the heat, stir in the white wine vinegar and a final drizzle of olive oil. Season with pepper. Serve with the lemon wedge.
Nutrición (por porción)
- Calories
- 495kcal
- Protein
- 29g
- Carbs
- 50g
- Fat
- 17g
- Fiber
- 7g
- Selenium
- 45mcg
- Zinc
- 1.2mg
- Iron
- 2.6mg
- B12
- 1.2mcg
- Iodine
- 130mcg
- Sodium
- 590mg