A delicious fish recipe showcasing Saffron
You will need: (serves 6)
- 1kg floury potatoes, peeled
- 50ml extra virgin olive oil
- 4 large garlic cloves, thinly sliced
- 8 (600g) small vine tomatoes, peeled and deseeded
- 300ml chicken stock
- leaves from 2 sprigs thyme, plus extra to garnish
- pinch of saffron strands
- 6x 175-200g pieces thick cod fillet, skinned
- 25g butter, melted
- salt and freshly ground black pepper
- Harissa mayonnaise
Preheat the oven to 200°C/ Fan 180°C
Peel the potatoes and cut them across into 1cm (½inch) thick slices.
Heat the extra virgin olive oil and sliced garlic in a shallow casserole or oven-suitable frypan, as soon as the garlic starts to sizzle, add the tomatoes and cook for 4 minutes until soft. Stir in the potatoes, chicken stock, thyme, saffron and ½ teaspoon of salt. Cover with the lid and simmer gently for 20-25 minutes, carefully turning the potato slices over half way through. Cook until the potatoes are almost tender and the liquid is partly-reduced.
Brush the pieces of cod fillet on both sides with some of the melted butter, then season well with salt and pepper. Heat a non-stick frying pan over a high heat. Add the pieces of fish, skin-side down and cook for 4 minutes until nicely golden. Turn the fish over and cook for 2 minutes.
Uncover the potatoes and place the fish on top, skin-side down. Place the casserole or pan into the oven and roast for 5-7 minutes, or until the fish is just cooked through.
Carefully lift the cod onto a plate and spoon some of the potatoes into the centre of 4 warmed soup plates. Place the cod on top, garnish with a few thyme leaves and serve with a spoonful of the harissa mayonnaise.
Recipe credit: derived from a Le Creuset recipe.