Spring broth with cod

Ingredients

• 300 g Cod fillets (skinless, cut into two pieces)
• 1 unit Onion (peeled and diced)
• 1 unit Carrot (peeled, sliced into thin rounds (3‑4 mm))
• 1 unit Turnip (peeled and diced)
• 100 g Peas (fresh or frozen)
• 5 units Asparagus heads (only the heads, cut in half)
• 0,25 g Saffron (threads or powder)
• 1 bunch Herb bundle (thyme, bay leaf, rosemary)
• 2 tbsp Olive oil (for sautéing the vegetables)
• 1 pinch Fleur de sel
• 1 pinch Black pepper
• 2 tbsp Fresh coriander (chopped leaves, for serving)
• 1 tsp Lemon zest (finely grated, added at end of cooking)
• 1 l Water (for the broth)

Instructions

1. Prepare the saffron broth

   Heat 1 l of water in a saucepan, add the saffron (threads or powder) and the herb bundle. Bring to a low heat and let infuse for 5 minutes.

   Time: PT5M

   Temperature: moyen-doux

2. Prepare the vegetables

   While the broth infuses, cut the asparagus heads in half, slice the onion, slice the carrot and turnip into thin rounds (3‑4 mm) and prepare the peas.

   Time: PT8M

3. Sauté the vegetables

   In a pan, heat 2 tbsp olive oil over medium heat. Add the onion, asparagus, carrot and turnip rounds, then sauté for 5 minutes, stirring gently.

   Time: PT5M

   Temperature: moyen

4. Combine broth and vegetables

   Pour the filtered saffron broth (removing the herb bundle) over the sautéed vegetables. Add the peas, season with a pinch of fleur de sel and pepper. Bring to a gentle boil.

   Time: PT5M

   Temperature: moyen

5. Cook the cod

   Place the cod fillets on the vegetable bed, cover the pan and cook over medium heat for 10 minutes, until the fish is opaque and flakes easily with a fork.

   Time: PT10M

   Temperature: moyen

6. Finishing and serving

   Remove the pan from heat, sprinkle with chopped fresh coriander and add the grated lemon zest. Serve immediately in bowls, making sure to distribute the vegetables and broth around the fish.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

15 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cod fillets: Haddock fillets, Salmon fillets
• Instead of Onion: Shallot
• Instead of Carrot: Zucchini
• Instead of Turnip: Parsnip
• Instead of Peas: Green beans
• Instead of Asparagus heads: Broccoli
• Instead of Saffron: Turmeric (for color only)
• Instead of Herb bundle: Herbes de Provence
• Instead of Olive oil: Canola oil
• Instead of Fleur de sel: Sea salt
• Instead of Fresh coriander: Flat-leaf parsley

Equipment Needed

• Medium saucepan
• Frying pan or sauté pan
• Chef's knife
• Cutting board
• Fine mesh sieve (optional)
• Ladle (optional)
• Fine grater (optional)

Critical Steps — Do Not Skip

• Saffron infusion without excessive boiling
• Cooking the fish in the broth steam, avoid stirring
• Adding lemon zest at the end of cooking to preserve its aroma

Chef Tips from the Video

• For a more lemony flavor, add a few drops of lemon juice just before serving.
• A drizzle of extra-virgin olive oil added at the end enhances the broth's sheen.

Troubleshooting

Storage

Refrigerator: Store the broth and vegetables separately from the fish, in airtight containers, up to 2 days.

Freezer: Not recommended for already cooked fish; the broth can be frozen for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the saffron broth the day before and keep it refrigerated.
• Vegetables can be pre-cut and stored in cold water.