Crispy Cod Cakes with Saffron and Garlic Aioli

Peel and cube potatoes into 2 cm pieces. Cook in salted boiling water 12-15 minutes until tender all the way through when pierced. Drain and mash roughly — some texture is welcome.

Season a wide pan with salt, add cold water to cover 3 cm, and bring to a gentle simmer. Add cod fillets. Poach 6-8 minutes, until flesh flakes easily with a fork and internal temperature reaches 63°C. Remove fish, discard liquid, and flake the cod into large pieces, checking carefully for any bones.

In a mortar, pound garlic and salt together until a fine paste forms. Add parsley and pound briefly to combine.

In a large bowl, fold together flaked cod, mashed potato, garlic-parsley paste, egg, 50 g breadcrumbs, black-pepper, and 1/2 tsp salt. Mix gently — overworking will make cakes tough. Taste and adjust salt.

Shape mixture into 8 equal patties, about 2 cm thick. Dust each with flour, then press remaining breadcrumbs firmly onto both sides. Refrigerate 20 minutes to set.

Steep saffron threads in 2 tbsp warm water for 5 minutes until the water turns deep amber.

Grate or finely mince 4 garlic cloves. In a bowl, whisk together mayonnaise, lemon juice, saffron water, and 30 ml olive-oil until smooth. Season with salt. Cover and refrigerate until needed.

Heat 3 tbsp olive-oil in a wide non-stick pan over medium-high heat until oil shimmers. Add 4 cod cakes. Cook undisturbed 3-4 minutes until deep golden crust forms on the bottom. Flip carefully and cook another 3-4 minutes until golden and internal temperature reaches 63°C. Repeat with remaining cod cakes, adding more oil if needed.

Warm plates briefly in the oven at its lowest setting. Spread saffron aioli in a thin layer across each plate. Set 2 cod cakes per plate, overlapping slightly. Finish with a small drizzle of olive-oil and a pinch of saffron threads if desired. Serve immediately.