Cod fish balls with saffron sauce
Total time70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Cod fresh, skinless and boneless 600 g
- Shallot 180 g
- Potato peeled 180 g
- Garlic 3 g
- Egg 1 without shell 50 g
- Sliced white bread crusts removed 50 g
- White wine 100 ml
- Plain flour 30 g
- Cream 150 ml
- Vegetable stock 250 ml
- Extra virgin olive oil 15 g sauce and 20 g fish balls 35 g
- Saffron 0.15 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Boil the chopped potato in water for 15–20 minutes, drain and mash. Soak the bread in the white wine for 5 minutes; squeeze out and keep the wine. Chop the shallots and soften with 15 g oil in a saucepan for 8 minutes.
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Add the reserved wine, boil for 2 minutes, then add the saffron, stock and cream. Simmer gently for 10 minutes and blend the sauce.
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Finely chop the cod and garlic without turning them into a paste. Mix with the squeezed bread, potato, egg, parsley, salt and pepper. Shape about 20 balls, 3 cm across, and lightly dust with flour.
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Brown in batches in a non-stick frying pan with the other 20 g oil, turning for 5 minutes. Transfer to the sauce and simmer gently for 8–10 minutes until the centre reaches 70°C for 2 minutes. Serve hot.
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