Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dissolve 0.2 grams of saffron threads in 2 tablespoons of warm fish stock and set aside to infuse for 10 minutes.

2. 2

   In a large pot or Dutch oven, melt 30 grams of butter over medium heat, then add 150 grams of thinly sliced leek and sauté for 5 minutes until softened.

3. 3

   Add 400 grams of diced potatoes and 200 grams of sliced carrots to the pot and sauté for another 5 minutes, stirring occasionally.

4. 4

   Pour in 500 ml of fish stock and the saffron-infused stock, then bring the mixture to a gentle simmer and cook for 15 minutes, or until the vegetables are tender.

5. 5

   Gently add 600 grams of cod fillets to the simmering liquid, ensuring they are mostly submerged, and continue to simmer for 5-7 minutes, or until the fish is cooked through and flakes easily.

6. 6

   Stir in 200 ml of heavy cream and 30 grams of freshly chopped dill, then season with 5 grams of salt and 2 grams of white pepper, adjust seasonings to taste, and heat through gently without boiling.

7. 7

   Serve the Nordic Saffron Cod and Root Vegetable Simmer immediately, garnished with additional fresh dill if desired.