Cod with Potatoes Peppers and Saffron
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons
- 2 cups low-sodium chicken broth
- 2 bay leaves
- Kosher salt
- 1/2 teaspoon saffron threads
- Pinch of red pepper flakes, plus more to taste
- 1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces
- 1 lemon (1/2 juiced, 1/2 cut into wedges)
- 3 tablespoons chopped fresh parsley
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