Seafood and Meat Recipes - Cod Fillet on a Bed of Tomato Sauce with Saffron Spaghetti Recipe

Ingredients

• 300 g/10 oz leaf spinach

• salt

• freshly ground pepper

• 600 g/1 1/4 lb cod fillets

• 600 g/1 1/4 lb ripe tomatoes

• 1 tablespoon olive oil

• 10 g/2 teaspoons tomato puree

• 1 bay leaf

• 1/2 packet Italian herbs (frozen)

• 1 teaspoon powdered vegetable stock (broth)

• 500 g/18 oz spaghettini

• 15 g/1/2 oz (1 tablespoon) butter

• 12 filaments saffron

• 2 tablespoons chopped parsley

Serves 4

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Method:

1. Blanch the spinach leaves, squeeze dry and season with salt and pepper. Rinse the cod fillets, pat them dry and cut in half lengthways. Season with salt and pepper and put the spinach on top. Carefully roll the fish fillets and put into small timbale moulds or cups.

2. Peel the tomatoes, cut into quarters and remove the seeds. Finely chop the tomato quarters.

3. Heat the olive oil in a pan, add the chopped tomatoes and fry. Now add 60 ml/3 fl oz (6 tablespoons) water, the tomato puree and bay leaf.

4. Stir in the powdered vegetable stock (broth) and herbs. Bring to the boil and simmer for 10 minutes. Remove from the heat. Season with salt and pepper. Remove the bay leaf.

5. Bring a large saucepan of salted water to the boil and cook the spaghettini following the instructions on the packet. Drain and keep in a warm place.

6. Cook the cod fillet over the hot steam. Add knobs of butter and saffron to the spaghettini and stir. Season with salt and pepper.

7. Pour the tomato sauce onto four warmed plates, arrange the fish fillets on top and garnish with parsley. Serve with the saffron-flavored spaghettini.

Note: Saffron consists of the dried stigmas of the crocus flower which is a plant native to the Mediterranean regions. It is a very fragrant spice which plays an important part in Mediterranean cuisine. It is ideal for dishes for special occasions. A little more time must be allowed to prepare it.