Did someone say guanciale chili oil?
Yes, I did and I'm serving it with saffron cod 🌞
Happy Thursday! Tonight, I’m cooking a stewy chicken potato situation, but before I start cooking, I wanted to share the Saffron Cod and Orzo with Guanciale Chili Oil I made last night.
I really wish you all could have been in my head for the past, like, 7 days. I have had visions of a saffron cod flashing across my brain so often that I could practically taste it. I honestly feel like I’ve developed and tested this recipe in my head almost every single day to the point that I knew exactly what I wanted to do when it came time to cook. Originally, I was imagining pairing it with potatoes, but the people of Instagram spoke, and I went with orzo instead.
The guanciale chili oil is just so divine. I want to drizzle it on everything. I might even make a “carbonara” and finish it with a drizzle of this chili oil. I may make a few enemies, but I just don’t think I could resist. If I use quotes around carbonara, no one can yell at me…right? :P
The recipe is a bit laborious from a prep standpoint, so I recommend it for a weekend evening. While I think the frizzled leeks and guanciale chili oil are totally worth it, I also think the saffron cod and orzo are so darn good on their own that you could skip the leeks and chili oil if you’re in a time crunch.
The full recipe is written out below, but if you’d like to see more photos, tips, and nutritional information for this recipe, click the button below to view it on my site. You can also order groceries straight from Instacart if you want to make it; just look for the Instacart button in the recipe!
Saffron Cod and Orzo with Guanciale Chili Oil:
Frizzled leeks:
1 leek, white and light green parts only, scrubbed and rinsed
Vegetable oil
Guanciale chili oil:
4 ounces guanciale, bacon, or pancetta; small-diced
1 small shallot, peeled and finely diced
1 clove garlic, peeled and minced
1 teaspoon crushed red pepper, plus more to taste
¼ cup extra virgin olive oil
¼ cup chili oil
1–2 teaspoons maple syrup
Pinch of salt, if needed
Saffron cod and orzo:
Pinch of saffron, lightly crushed
2 tablespoons hot water
6 4- ounce portions of cod
1 fennel bulb with stalks; bulb cored and thinly sliced, stalks trimmed and thinly sliced into rounds, fronds reserved for garnish
1 shallot, peeled and sliced lengthwise into thin wedges
4 cloves garlic, peeled and minced
2 tablespoons butter
16 ounces orzo
5½ cups water or vegetable broth
1 teaspoon extra virgin olive oil
1 lemon, juiced
¼ cup loosely packed parsley, minced
Salt and pepper to taste
Prep the leek:
Before beginning, prepare the leek as it takes the most time. Halve the leek lengthwise and thinly slice both halves into ⅛-inch wide slivers. You may need to separate some of the layers of the leek and slice each layer separately. If you find bits of dirt deep within the leek, don’t fret. You can place all the leek slivers in a sieve and rinse again to remove any stubborn specks of dirt.
Transfer the sliced leek to a paper towel-lined plate and pat dry to remove excess water.
Steep the saffron:
Place the crushed saffron in a small bowl and cover it with 2 tablespoons of hot water. Set aside.
Prepare the guanciale chili oil:
Place the guanciale in a large pot (you’ll use this pot later for the orzo and cod!) and turn the heat to medium. Cook, occasionally turning, for 8–10 minutes until the fat renders and the guanciale becomes crispy.
Add the shallot, garlic, and crushed red pepper and cook for 3 minutes, turning often and adjusting the heat to prevent the garlic from browning. Once the shallot softens, and the garlic takes on a very light golden color, spoon the mixture into a bowl. Scoop out all but a tablespoon of the fat from the pot and add it to the bowl of guanciale.
Pour the extra virgin olive oil, chili oil, and maple syrup over the guanciale. Stir vigorously to combine. Taste and adjust the seasonings to your preference. Add more maple syrup, chili oil, or crushed red pepper, depending on your preferences.
The guanciale oil will keep in an airtight jar for up to 5 days.
Prepare the saffron cod and orzo:
Pat the cod dry and season all over with salt and pepper.
Return the pot of remaining guanciale fat to medium heat. Add the sliced fennel bulb and stalks along with the sliced shallot. Season with salt and cook for 5–6 minutes until the fennel softens.
Add the garlic and cook for 1–2 minutes until just fragrant.
Melt the butter into the pot and add the orzo. Stir to coat and cook for 1–2 minutes until it begins to toast lightly. Season with salt.
Pour in the water or broth and boil for 2–3 minutes. Stir often to lift any orzo that may have stuck to the bottom.
Reduce heat to low and arrange the cod on top. Drizzle with 1 teaspoon of extra virgin olive oil. Drizzle the steeped saffron mixture, ensuring that each piece of cod gets some saffron water.
Cover and simmer over low heat for 12–15 minutes or until the cod is opaque and the orzo is tender.
Frizzle the leek:
Note: Use a saucepan that has somewhat high sides. Generally, you want a saucepan at least 6–8 inches deep. This is because when you add the leeks to the hot oil, the oil will foam vigorously, and you do NOT want it pouring over the edges.
As the cod simmers, make the leeks. In a saucepan, pour in 2 inches of vegetable oil. Turn the heat to medium-high. Break off a piece of leek and add it to the pot; if it bubbles rapidly, it’s ready to fry.
Add a handful of the leeks to the oil in small batches. Stir occasionally and fry for 15–20 seconds until golden brown. Remove and–using tongs–transfer to a paper towel-lined plate. Continue until all the leeks are fried. Pat any excess oil off from the tops of the leeks with a paper towel and season with flaky sea salt. Set aside.
To serve:
Spoon the cooked orzo into shallow bowls and place a piece of cod on top. Arrange the frizzled leeks next to the cod and drizzle with the guanciale chili oil. Sprinkle a few bits of fennel fronds on top if you remember (unlike me…). Enjoy!
Notes:
If you’d like to save time, you can skip either the frizzled leeks and/or the guanciale chili oil. As I mentioned in the post, the cod and orzo are fantastic together on their own and make for a wonderful, quick, easy weeknight meal.