No kitchen in Spain is complete without saffron (azafrán). Likewise, you should always have some fresh oranges to hand. They taste great in Spain and deliver wonderful sauces. The addition of saffron, even in relatively small quantities, can make a crucial difference to any Spanish meal. For me it is the icing on the cake. And if you are in Valencia, where this recipe hails from, then oranges will be easy to come by. Oranges and saffron combine ideally for a lovely sauce.


  • 4 hake steaks or fillets, sprinkled with salt
  • 4 tablespoons of olive oil
  • A pinch of saffron threads lightly crushed and soaked in a little hot water
  • 2 garlic cloves, finely chopped
  • 2 tablespoons of capers
  • 25 grams of fresh mint or parsley, finely chopped
  • Pinch of crushed chilli pepper
  • Juice of 2 oranges
  • Juice of 1 lemon


Heat the oil in a frying pan and lightly brown the fish on both sides. Remove from the pan with a spatula and place in a heatproof dish. Add the garlic to the oil and fry briefly. When golden, stir in the capers, mint or parsley and crushed chilli pepper. Spread this mixture over the fish. Dissolve the cornflour in the orange and lemon juice, stir in the saffron, and add the liquid to the dish. Cook on a low heat on top of the stove for 10 minutes, shaking the dish gently from time to time. Serve straight from the dish.