Cod in Saffron Cream Sauce

Ingredients

• 1½ cups short-grain white rice
• 2 cups water
• 1 (2-ounce) can anchovies packed in olive oil
• 10 garlic cloves, peeled
• 3 green chiles, minced
• ¼ teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• ½ cup minced shallots
• 2 tablespoons high-acid dry white wine
• 1 quart heavy cream
• 2 red chiles, 1 chopped, 1 thinly sliced
• 2 tablespoons crushed Persian saffron
• ¼ teaspoon black pepper
• 1 bunch parsley, chopped
• 6 (6-ounce) thick center-cut cod fillets

Instructions

1. 1
   Combine the rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed. Let stand for 10 minutes before serving.
2. 2
   Meanwhile, in a small food processor or blender, make a paste with the anchovies and their oil, garlic, green chiles, and salt. Set aside.
3. 3
   In a large sauté pan, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes. Add the anchovy-garlic paste, reduce the heat to medium-low, and cook for 1 minute. Add the white wine and let simmer for 2–3 minutes. Add the cream, chopped red chiles, saffron, and pepper and adjust the seasoning to taste. Stir in the parsley.
4. 4
   Add the fish and cook until cooked through (145 degrees F), 15–20 minutes.
5. 5
   Serve the cod and sauce with the rice. Garnish with sliced red chile.