Cod with braised vegetables and saffron potato


    200g pancetta, diced

    2 large baking potatoes, peeled

    1g sa ron

    olive oil

    2 blubs fennel, sliced into thin wedges

    250ml white wine

    1 ltr fish stock

    4 fillets of cod (approx. 160g each)

    100g butter, melted

    1⁄2 lemon

    handful of lilliput capers

    1⁄2 cucumber, deseeded and sliced diagonally into 1cm pieces 2 sticks celery, sliced diagonally into 1cm pieces

    small bunch radishes, thinly sliced

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Main serves 4

“After cooking and eating bountiful feasts of heavy, rich foods during the coldest season, this dish is light and fresh in comparison,” says Helly, head chef and owner of The Malago on Bristol’s North Street.

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Fry the pancetta in batches until it begins to crisp. Drain and set aside.


Using a Parisienne scoop, make balls of potato (you want 20 balls in all). Put these in a pan and cover with water. Add the saffron and a good pinch of salt and braise over a low heat until soft.


In a heavy-bottomed pan, warm some oil and fry the fennel wedges on a medium heat until they start to soften and caramelise (around 10 minutes). Add the white wine and reduce by half.


Add in the pancetta and fish stock and reduce by a third.


Meanwhile, preheat the oven to 180C/350F/gas mark 4.


Place the cod on a sheet of tin foil and brush it all over with the melted butter, then add a squeeze of lemon, a pinch of salt, and a small handful of capers. Wrap up in the foil to create a parcel, and cook for 12-15 minutes, depending on the thickness of the cod.


Add the cucumber and celery to the fennel pan. Simmer for 3 minutes until the vegetables begin to soften, but still have bite.


To serve, place the fennel, cucumber and celery mix on the plate in a neat pile, and lay the cod on top. Pour the broth around the outside, and garnish with saffron potatoes and fresh radish.

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