Recently, Andrew and I went to hear Eric Rippert, Fish Chef Extraordinaire and proprietor of the perennially four-starred Le Bernardin restaurant in New York. Chef Rippert appeared at a food forum at the YMHA hosted by Adam Gopnick of The New Yorker magazine. During the question and answer period, the chef was asked what fish he was currently enamored with. He immediately answered Halibut and since I’d just appropriated a recipe for Halibut from Bon Appetit, off I went to shop from dinner. When I got to the fishmonger, I was staggered to discover that Halibut was $29.99 a lb. Now I love Chef Rippert but my love has boundaries and $29.99 a lb. for anything is one of them. But right next to the Halibut was a beautiful white filet of Atlantic cod from Canada. The cod came in at $10.99 a lb. And since I also had a Cod recipe from the same Bon Appetit, I immediately shifted gears. Since I was making only two portions of the recipe for Poached Cod with Tomato and Saffron, the 10 oz. of fish cost all of $6.85. The whole meal would have been a spectacular bargain were it not for the Saffron, which even at Trader Joe’s prices, came in at $5.99 for a .020 oz. of the stuff. Still, the meal was relatively inexpensive, incredibly fast to prepare and absolutely delicious.