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