This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
131 K 3.9/5 (34 reviews)
50 min.
Easy
41.20 €
4 people
10 IngredientsLast modified on: December 17th 2014
For 4 people, you will need:
- 1
1 shallot - 2
4 fillets fish - 3
2 tablespoons flour - 4
30 g butter - 5
3 tablespoons olive oil - 6
2 glasses dry white wine - 7
200 ml liquid cream - 8
½ teaspoon saffron - 9
Salt - 10
Pepper - Total weight: 1,150 grams
Times for this recipe
Preparation: 20 min.
Cooking: 35 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 4 min.
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.
Pepper and salt on both sides.
Stage 3 - ⌛ 2 min.
Sprinkle both sides with flour.
Stage 4 - ⌛ 10 min.
Stage 5
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.
Transfer the fish to a hot plate and cover with aluminium foil.
Stage 7 - ⌛ 1 min.
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.
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.
Then pour in 2 glasses dry white wine and deglaze the bottom of the pan thoroughly.
Stage 9 - ⌛ 10 min.
Leave to reduce by 2/3...
Stage 10 - ⌛ 1 min.
...then pour in 200 ml liquid cream...
Stage 11 - ⌛ 10 min.
Stage 12
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.
To accompany, you can serve rice and peas or thaï rice with small vegetables, for example.
Remarks
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.
Keeping: Should be eaten as soon as it is ready.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 112 RDI=174 % | 50 RDI=19 % | 130 RDI=179 % | 1,830 RDI=92 % | 7,664 RDI: 92 % |
| Per 100 g | 9 RDI=15 % | 4 RDI=2 % | 11 RDI=16 % | 159 RDI=8 % | 667 RDI: 8 % |
| Per person | 28 RDI=43 % | 12 RDI=5 % | 32 RDI=45 % | 457 RDI=23 % | 1,916 RDI: 23 % |
How much will it cost?
- For 4 people : 41.20 €
- Per person : 10.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Green beans "Napoléon", Turban of sole with langoustines, Far Normandy-Brittany, Pork escalope with mushrooms and sage cream, Apricot blancmange, ... See them all 175
Butter
Like these other recipes: Hamburger buns, Colcannon, Tomatoes Provençal, Gnocchi alla romana, Chocolate mousse, ... See them all 498
Fish fillet
Like these other recipes: Fish "à la Bordelaise", Fish fillet with preserved lemons, Rolls of fish in smoked ham, Whiting fillet en papillote with carrots, lemon and leeks, Fish fillet with leeks and mustard cream, ... See them all 29
Olive oil
Like these other recipes: Rice with spring greens, Ratatouille, Frichti from Bruxelles, Baked potatoes with poached egg and tuna sauce , Paella, ... See them all 562
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes". May 30th 2020353 K4.7 20 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice. March 23th 2011546 K 32.3 20 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011149 K5 2 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011202 K4.4 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.