Pangea Nutrition Blog

Mediterranean Diet Recipe: Saffron Poached Cod with Pangea Patatas Bravas

Serves 2

Cooking time: 40 minutes


  • 2 cod fillets (5 oz each)
  • 5 yukon gold potatoes
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1 can whole peeled tomatoes (14 oz), drained
  • 1/4 cup water
  • 1 tsp saffron threads
  • 1 bay leaf
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup Greek yogurt
  • 1 tsp paprika
  • 1 garlic clove, minced
  • 1 tsp sherry vinegar



  1. Preheat the oven to 400°F. Cut potatoes into bite sized pieces and toss with 2 tablespoons of extra virgin olive oil and 1/4 tsp of salt. Place in medium baking dish and into the oven for 35-40 minutes (Optional: stir every 5-10 minutes).
  2. Drain can of whole peeled tomatoes, and place in a medium pot and lightly crush them. Add 1/4 cup water, 1 tsp saffron threads, 1 sliced garlic clove, 1 bay leaf and 1/2 tsp crushed red pepper flakes. Bring to a boil, and then reduce to a simmer. Then add cod fillets, and poach for 14-16 minutes. (Cooked cod will be opaque in color and flake easily.)
  3. For the Pangea bravas sauce: mix together 1/2 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon water, 1 tsp paprika, 1 minced garlic clove and 1 tsp sherry vinegar. Serve drizzled on cooked potatoes alongside poached cod. Enjoy!


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