Roast cod with paella & saffron olive oil

Roast cod with paella & saffron olive oil

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(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
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Ingredients

    For the paella

    • 1 tbsp olive oil
      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

      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

      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

      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

      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

      Mussels

      mus-sels

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

    • juice ½ lemon (optional)
      Lemon

      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

      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

      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

      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

      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

      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.

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    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.

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