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Smoky Cod and Saffron Casserole
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Saffron is the dried stamen of the saffron crocus. A few strands infused in hot water or stock gives a deep, rich colour and aromatic flavour to a dish. Smoked cod on its own would be overpowering, but mixing it with unsmoked fish creates a nice balance of textures and flavours.
Dipping the fresh cod fillet pieces in flour helps to thicken the sauce, but don't dip the smoked cod, as the skin will be too dry for the flour to stick.
This recipe was first published in January 2003.