Cooking with sweet cloves of garlic and liquid gold olive oil is the theme this week at I Heart Cooking Clubs. Grilled Fish and Saffron Broth with Corfu Garlic Sauce, a recipe from Diana Henry's book A Change of Appetite was my choice to celebrate these two ingredients.
This was a dish of pan grilled fish served atop shallots, leeks and fennel that had simmered in saffron infused fish stock with cooked potatoes added at the end. Golden in colour and laced with the earthy flavour of saffron, the vegetables went beautifully with mild Pacific "snapper" (actually not snapper at all but a sustainable variety of Pacific sea bass) to create a delicately flavoured dish.
It was the Corfu sauce featuring the
"sweet cloves" and "liquid gold", as well as toasted
walnuts, bread and red wine vinegar that added a spark. The pungent sauce, which you may know as Greek bread skordalia or Turkish tarator sauce, was very strongly
flavoured and just a little stirred into the broth went a long way.
Family and I enjoyed it so I'll definitely make it again but I'll have to simplify the method next time since made as written, it produced piles of dirty pots and pans! Skipping the fish marinade that didn't seem to add much to the dish, and cooking the potatoes with the other vegetables may be a few places to start.
Visit IHCC to see other Diana Henry dishes using the featured ingredients.