Grilled Blue Cod with Saffron Cockle Broth

Julie Le Clerc

Fish would have to be one of my favourite foods – and one I enjoy cooked simply, so that it shines in all its natural splendor. This blue cod and cockle dish, combined with the earthy taste and golden glow of saffron, creates an easy but special one-dish meal.


Serves 4



4 x 180g portions blue cod fillet
Olive oil
Salt and freshly ground black pepper
800g fresh cockles, well scrubbed
1 cup dry white wine
2 cups fish stock
Good pinch saffron threads
3 zucchini, thinly sliced

Heat a grill on high. Drizzle blue cod portions with oil and season all over with salt and pepper.

Place on a rack and grill for 3-5 minutes on each side (depending on thickness of fillets) or until golden brown and fish tests cooked when flesh flakes easily.

At the same time, place cockles and wine in a saucepan over a high heat. Bring to the boil, then cover and steam for a few minutes, shaking the pan occasionally, until cockles open.

Heat fish stock in another saucepan, add saffron, cover and leave to infuse for 5 minutes. Add zucchini and cooked cockles and season broth with salt and pepper, to taste.

To serve, place grilled fish portions in deep serving plates. Surround with zucchini and cockles and spoon over saffron-infused broth.

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