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Ingredients
| 1 large large | Onions Onion | |
| 450 g g | Cod Cod | |
| 300 g g | Carrots Carrot | |
| 2 tbsp tbsp | Sunflower Oil Sunflower Oil | |
| 100 ml ml | Oranges
Orange (Squeezed) | |
| 200 ml ml | Vegetables broth Vegetables broth | |
| 1 pinches pinch | Cayenne pepper Cayenne pepper | |
| 1 tsp tsp | Brown Sugar Brown Sugar | |
| 125 g g | Crème Fraîche Crème Fraîche | |
| 1 sprigs sprig | Parsley Parsley | |
| 1 sprigs sprig | Saffron Saffron | |
| 300 g g | Pasta Pasta |
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+ Create new shopping listCod and Ribbon Pasta in Saffron and Orange Sauce
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Method
- Peel and dice onion. Peel carrots and cut into slices. Dissolve saffron in 2 tbsp of warm water. Clean fish and cut into 1cm thick strips.
- Fry onion and carrots for 3 minutes. Sprinkle with orange juice and vegetable broth, add saffron and season with salt, pepper and sugar. Leave to simmer for 3-5 minutes. Add crème fraîche. Add fish to sauce and allow to simmer for 5-7 minutes.
- Meanwhile, cook noodles in salted water. Drain and season sauce, serve with chopped parsley leaves.
Diet
Fat19
g
Carbonhydrates62
g
Protein29
g
kCal567
Kilojoule2376
