Roast cod with paella & saffron olive oil

Roast cod with paella & saffron olive oil

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 6

Impress your friends with Jason Atherton's luxurious shellfish rice, topped with juicy cod and drizzled with saffron

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
660
protein
65g
carbs
36g
fat
28g
saturates
6g
fibre
2g
sugar
4g
salt
2.8g

Ingredients

For the paella

  • 1 tbsp olive oil
  • 200g raw chorizo, diced
  • 3 large shallots, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tsp smoked sweet paprika (pimenton)
  • 300g paella rice
  • 1l fish stock
  • knob of unsalted butter
  • 300g prawns, chopped into bite-sized pieces
  • handful cooked, shelled mussels, plus 18 in their shells
  • juice ½ lemon (optional)
  • small bunch parsley, chopped

For the saffron oil

  • 75ml extra-virgin olive oil
  • juice ½ lemon
  • pinch saffron threads

For the cod

  • 1 tbsp olive oil
  • knob of unsalted butter
  • 6 x 175g/6oz cod fillets, skin on
  • squeeze lemon juice

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Method

  1. Heat oven to 180C/160C fan/gas 4. To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well and cook for a few mins more.
  2. Pour in 600ml of the stock, season and mix well to combine. Cover and put in the oven for 15 mins. Uncover, give everything a good stir, then return to the oven for 10 mins. When almost cooked, remove from the oven and spread onto a tray to cool. Chill and reserve for later. You can make this a day ahead.
  3. To make the saffron oil, whisk the olive oil and lemon juice together in a small saucepan. Add the saffron and heat gently for 5 mins, then remove from the heat and leave to infuse and cool. You can make this a day ahead.
  4. Heat oven to 200C/180C fan/gas 6. For the cod, put the olive oil and butter in an ovenproof frying pan over a high heat, but don’t let it burn. Season the cod with sea salt and black pepper, then cook, skin-side down, in the hot pan, for 4 mins, then carefully turn the fish over and put the pan in the oven for a further 3 mins, finishing with a little more sea salt and a squeeze of lemon juice.
  5. Meanwhile, put the paella back in the pan, stir in the remaining fish stock and cook for 2 mins until completely heated through. Stir through a knob of butter,the prawns and shelled mussels. Taste, season with lemon juice, salt and pepper if necessary, and finish with the chopped parsley. Serve with the roast cod, mussels in their shells and steamed purple broccoli or a green vegetable, if you like. Finally, drizzle everything with the saffron dressing.

Recipe from Good Food magazine, May 2012

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Comments

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toughtoplease's picture
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A very delicious recipe. You must try this! Five big fat stars! *****

chrisms1's picture

this dish sounds very nice i am doing this dish for my catering exam

mariabudgen's picture
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Excellent recipe which we've made twice now for friends. We use our own paella recipe which is very similar, except for using a mixed seafood packet, rather than fresh shell on mussels, for speed. Cod cooks beautifully - difficult to get the right shape fillets, so both times we've bought a big one then sliced it into suitable individual chunks. the first time we make the saffron oil but it doesn't add much so didn't bother the second time. Both times samphire has been in season so we've served a portion of that on the side (Tesco's Finest!). Guests have been impressed.

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