Saffron Fish with Lemon & Parsley | Bacalao al Azafran

Ingrédients

• 3 tbsp extra virgin olive oil (45 ml)
• 1 large yellow onion
• 4 cloves garlic
• 1/2 cup dry white wine (120 ml)
• 1/2 cup vegetable broth (120 ml)
• 1/4 tsp saffron threads (.17 grams)
• 1/4 cup chopped fresh parsley (15 grams)
• 1/2 lemon
• 4 cod fillets (7 oz / 200 grams each)
• sea salt & black pepper
• chopped parsley & lemon slices for garnish

Préparation

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   In the meantime, cut the onion into small slivers and thinly slice the garlic

3. 3

   Add the onion and garlic into the hot fry pan, mix together so everything is coated in the olive oil, then mix every 1 to 2 minutes so it all evenly sautes

4. 4

   While the onion and garlic are cooking, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper on both sides

5. 5

   After 10 minutes and the onions are lightly browned, add in the white wine, vegetable broth, saffron, chopped parsley and the zest of half a lemon, then season with sea salt & black pepper, raise to a high heat, mix and then simmer

6. 6

   After 5 minutes and the alcohol has cooked off and the saffron has infused, lower to a low-medium heat, add in the cod fillets, all in a single layer, then gently flip each one, place a lid on the pan and simmer for 4 to 5 minutes or until the cod is just cooked through, then remove from the heat

7. 7

   Serve directly out of the pan or transfer into serving dishes, garnished with slices of lemon and chopped fresh parsley, enjoy!