Saffron Fish with Lemon & Parsley | Bacalao al Azafran

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat a large fry pan with a medium heat and add in the olive oil
2. 2In the meantime, cut the onion into small slivers and thinly slice the garlic
3. 3Add 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. 4While 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. 5After 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. 6After 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. 7Serve directly out of the pan or transfer into serving dishes, garnished with slices of lemon and chopped fresh parsley, enjoy!