Roast cod with paella & saffron olive oil

Roast cod with paella & saffron olive oil

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 1 hr

More effort

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: per serving

  • kcal660
  • fat28g
  • saturates6g
  • carbs36g
  • sugars4g
  • fibre2g
  • protein65g
  • salt2.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the paella

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g raw chorizo, diced

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 3 large shallot, thinly sliced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 garlic clove, crushed
  • 2 tsp smoked sweet paprika (pimenton)

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 300g paella rice
  • 1l fish stock
  • knob of unsalted butter
  • 300g prawn, chopped into bite-sized pieces

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • handful cooked, shelled mussels, plus 18 in their shells

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • juice ½ lemon (optional)

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the saffron oil

  • 75ml extra-virgin olive oil
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • pinch saffron threads

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

For the cod

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of unsalted butter
  • 6 x 175g/6oz cod fillets, skin on

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • squeeze lemon juice

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

toughtoplease's picture
5

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
5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.