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Saffron-Infused Atlantic Cod with...Saffron-Infused Atlantic Cod with Artichoke Barigoule and Pine Nut Gremolata

Name: Saffron-Infused Atlantic Cod with Artichoke Barigoule and Pine Nut Gremolata
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 2 fresh Atlantic Cod loins (6oz each); 1/2 tsp high-quality saffron threads; 4 baby artichokes, trimmed and halved; 100ml dry white wine (e.g., Sauvignon Blanc); 250ml high-quality fish fumet or seafood stock; 1 large shallot, finely minced; 1 small carrot, cut into fine brunoise; 2 cloves garlic, thinly sliced; 50g cold unsalted butter, cubed; 30g pine nuts, lightly toasted; 1 tbsp fresh lemon zest; 1 tbsp fresh parsley, finely chopped; 3 tbsp premium extra virgin olive oil; Fine sea salt to taste; Freshly ground white pepper to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

A refined Mediterranean masterpiece featuring butter-poached cod, tender baby artichokes in a vibrant white wine broth, and a crunchy, citrus-forward herb gremolata.

MediterraneanHard

Ingredients

•2 fresh Atlantic Cod loins (6oz each)

•1/2 tsp high-quality saffron threads

•4 baby artichokes, trimmed and halved

•100ml dry white wine (e.g., Sauvignon Blanc)

•250ml high-quality fish fumet or seafood stock

•1 large shallot, finely minced

•1 small carrot, cut into fine brunoise

•2 cloves garlic, thinly sliced

•50g cold unsalted butter, cubed

•30g pine nuts, lightly toasted

•1 tbsp fresh lemon zest

•1 tbsp fresh parsley, finely chopped

•3 tbsp premium extra virgin olive oil

•Fine sea salt to taste

•Freshly ground white pepper to taste

Cooking Instructions

01
Prepare the Barigoule base: In a wide shallow pan, heat 1 tablespoon of olive oil. Sauté the shallot, carrot, and garlic over medium heat until translucent but not browned.
02
Deglaze the pan with white wine and reduce by half. Add the fish fumet and saffron threads, bringing the liquid to a gentle simmer.
03
Add the prepared artichokes to the poaching liquid. Cover with a cartouche (parchment paper lid) and simmer for 10 minutes until the artichokes are tender.
04
Season the cod loins with sea salt and white pepper. Gently nestle the fish into the saffron broth alongside the artichokes. Lower the heat to a bare simmer, cover, and poach for 7-9 minutes until the fish flakes easily.
05
While the fish poaches, prepare the gremolata by combining the toasted pine nuts, lemon zest, parsley, and remaining olive oil in a small bowl. Set aside.
06
Carefully remove the cod and artichokes from the pan and keep warm. Increase the heat of the remaining liquid and whisk in the cold butter one cube at a time to create a silky, emulsified sauce.
07
To plate: Place the artichokes in the center of a shallow bowl, top with the cod loin, spoon the saffron emulsion around the base, and finish with a generous spoonful of the pine nut gremolata.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023