Cod in Saffron Broth with Nasturtium Mayonnaise

Preparation info

  • serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is a bright and lively dish for early summer. It is important that the cod fillets be evenly-sized. Salmon is also very tasty when combined with the same flavours.


  • four 150–200 g/6–7 oz cod fillets, skinned
  • 2–3 tablespoons extra virgin olive o


Lightly season the fish and put it to one side. Heat the oil in a large saucepan or casserole and gently cook the shallots and garlic for 5 to 10 minutes, without browning them.

Add the turnips and potatoes, turn them in the oil and then add the saffron and the liquid. Bring to the boil and simmer until the vegetables are barely tender. Place the cod fillets on top of the vegetables, pa