Cod loin with saffron

Cod loin with saffron
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
106K 3.9/5 based on 34 reviews
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Last modified on: December 17th 2014

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
16 min.31 min.47 min.
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Step by step recipe

Stage 1 - 5 min.
Cod loin with saffron
Begin by preparing 1 shallot, then chop finely.

Set aside.

Stage 2 - 4 min.
Cod loin with saffron
Clean and trim the fish. I recommend using thick cuts of white fish for this; loin of cod is ideal.

Pepper and salt on both sides.

Stage 3 - 2 min.
Cod loin with saffron
Sprinkle both sides with flour.

Stage 4 - 10 min.
Cod loin with saffron
Melt 30 g butter in 3 tablespoons olive oil in a frying pan over medium heat.

Lower in the fish portions and fry until browned on both sides.

Stage 5
Cod loin with saffron
As always when cooking fish, remember the thermometer is your friend: the fish will be cooked when the centre of the thickest part reaches 140°F (60°C).

Stage 6 - 3 min.
Cod loin with saffron
Transfer the fish to a hot plate and cover with aluminium foil.

Stage 7 - 1 min.
Cod loin with saffron
Now make the sauce: using the same frying pan, without cleaning it, add the chopped shallot.

If the pan is too dry, add another tablespoonful of olive oil.

Salt and pepper, then cook for 1 minute without colouring.

Stage 8 - 1 min.
Cod loin with saffron
Then pour in 2 glasses dry white wine and deglaze the bottom of the pan thoroughly.

Stage 9 - 10 min.
Cod loin with saffron
Leave to reduce by 2/3...

Stage 10 - 1 min.
Cod loin with saffron
...then pour in 200 ml liquid cream...

Stage 11 - 10 min.
Cod loin with saffron
...and ½ teaspoon saffron.

Mix everything together and leave on low heat to thicken.

Check seasoning.

Stage 12
Cod loin with saffron
Serve immediately, with the sauce poured over each fish portion.

To accompany, you can serve rice and peas or thaï rice with small vegetables, for example.
Do adapt the quantity of saffron to suit your own taste.
And to drink?
A really dry and fruity white wine, like a Reuilly, or simply the one you have used for the sauce.
Should be eaten as soon as it is ready.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,831 Kcal or 7,666 Kj113 gr51 gr131 gr
92 %43 %5 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
159 Kcal or 666 Kj10 gr4 gr11 gr
8 %4 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
458 Kcal or 1,918 Kj28 gr13 gr33 gr
23 %11 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Fish, Gluten, Milk, Sulfites
How much will it cost?
  • For 4 people : 41.18 €
  • Per person : 10.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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