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PAN FRIED COD WITH SAFFRON CREAM SAUCE AND TANGY TOMATO AND OLIVE SALSA

PAN FRIED COD WITH SAFFRON CREAM SAUCE AND TANGY TOMATO AND OLIVE SALSA

I recently found saffron in the local supermarket and I immediately had to get it! As the world's most expensive spice, my curiosity was finally going to be satisfied and I was excited to try it. While I found the flavour subtle, the colour is was amazing. Sunshine yellow is probably the best way to describe it and it goes really well with seafood. I'd recommend a nice white fish to compliment the colour of the sauce.

Here's what you'll need

  • 4 cod fillets (de-boned and skinned)
  • 1 big tomato (small dice)
  • 1 cup heavy cream
  • 2 cloves minced garlic (finely minced)
  • 1 small onion (finely minced)
  • 5 strands of saffron
  • 10 kalamata olive (pitted and finely chopped)
  • 2 tbsp red wine vinegar
  • 1 half lemon (zest and juice)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt and pepper to taste
  1. in a small pan, sautee onions and garlic

  2. when they're cooked through, remove from the heat and toss in the tomatoes and olives and season with salt and pepper

  3. stir in olive oil and vinegar and set aside

  4. in another small pan, gently sautee onions and garlic in butter and olive oil until translucent and fragrant

  5. add cream, season and reduce for 5 to 8 minutes until thickened (don't allow to boil)

  6. in a small dish, steep the saffron in a tablespoon or so of hot water for a few minutes, then toss into the sauce

  7. pan fry the seasoned cod for about 3 minutes per side (don't overcook it) and allow to rest for 3 minutes

  8. plate the fish on some cooked rice and top with sauce and then salsa

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