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    Smoky Cod and Saffron Casserole

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    Smoky Cod and Saffron Casserole

    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.

    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 4 tbsp extra virgin olive oil
    • 2 large leeks, sliced
    • 3 cloves garlic, crushed
    • Large pinch of saffron strands
    • ½ tsp cayenne pepper
    • 3 tbsp plain flour, seasoned
    • 100ml dry white wine
    • 500ml fish stock
    • 350g fresh Icelandic prime cod fillets
    • 350g smoked undyed cod fillet
    • ½ pack fresh parsley, chopped
    • Salt and freshly ground black pepper


    1. Heat the oil in a large flameproof casserole. Add the leeks and cook over a low heat for 3 minutes, or until soft. Stir in the garlic, saffron, cayenne and 1 tablespoon of the seasoned flour. Stir over a low heat for a further 2-3 minutes. Add the wine and stock, bring to the boil and simmer for 8-10 minutes.
    2. Cut the fish into 5cm pieces.Toss only the unsmoked cod in the remaining flour and drop into the simmering stock, along with the smoked cod. Cook over a very low heat for a further 8-10 minutes, or until both types of cod are just cooked (when it begins to form flakes). Do not allow to boil.
    3. Stir in the parsley, season and serve with mashed potatoes to soak up the juices.

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    Cook's tips

    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.


    Average user rating

    4 stars