Saffroncrusted Baked COD With PEA And Lemongrass SOUP
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Saffron-crusted cod fillets are baked and served with a creamy pea and lemongrass soup. The vibrant crust adds texture and flavor to the delicate fish.
Ingredients
- olive oil for greasing
- 4 thick cod fillets
- 100 g pine nuts
- 1 yellow pepper deseeded and chopped
- 1 clove garlic
- 29.6 ml olive oil
- 1 saffron
- sea salt
- freshly ground black pepper
- 50 g butter
- 3 small leeks finely chopped
- 2 stick lemongrass finely chopped
- 1 onion finely chopped
- 2 potatoes peeled and diced
- 1.5 L chicken stock
- 1 kg fresh peas shelled
- 250 ml milk
Nutrition (per serving, estimated)
Estimated based off 14 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 207 mg
- Iron: 6.69 mg
- Magnesium: 150 mg
- Phosphorus: 520 mg
- Potassium: 1596 mg
- Zinc: 4.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 thick cod fillets
- 100 g pine nuts
- 1 clove garlic
- 29.6 ml olive oil
- 1 saffron
- sea salt
- freshly ground black pepper
- 50 g butter
- 1.5 L chicken stock
- 250 ml milk
Prepare
- olive oil, for greasing
- 1 yellow pepper, deseeded and chopped
- 3 small leeks, finely chopped
- 2 stick lemongrass, finely chopped
- 1 onion, finely chopped
- 2 potatoes, peeled and diced
- 1 kg fresh peas, shelled
Let's Cook
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Step 1.
Preheat the oven to 220°C/425°F/gas mark 7. Grease a baking sheet with olive oil.
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Step 2.
To make the soup, heat the butter in a large pan over medium heat. Add the finely chopped leeks, lemongrass, and onion, and sauté until softened but not colored, about 2–3 minutes.
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Step 3.
Add the diced potatoes and chicken stock to the pan. Bring to a boil, then cover and cook for 15 minutes.
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Step 4.
While the soup simmers, place the cod fillets on the greased baking sheet and season with salt.
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Step 5.
In a food processor, combine the pine nuts, chopped yellow pepper, garlic, olive oil, and saffron. Blend to a thick paste.
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Step 6.
Pat the pine nut mixture over the cod fillets, pressing firmly to make it stick.
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Step 7.
After the soup has simmered for 15 minutes, add the shelled peas and cook for 5 minutes more. Then add the milk, season with salt and pepper, and set aside to cool slightly.
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Step 8.
While the soup cools, bake the cod in the preheated oven for 6–8 minutes, until the fish is opaque and flakes easily.
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Step 9.
Blend the soup until smooth, then strain through a sieve to remove any fibrous bits.
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Step 10.
To serve, place each cod fillet crust-side up in a warmed soup bowl. Pour the soup around the fish.