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

Method

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.

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