• 1/2 teaspoon saffron threads

• 625 g/1 1/4 lb cod fillet

• 1 tablespoon plain flour

• 3 tablespoons olive oil

• 2 yellow peppers, cored, deseeded and sliced into slivers

• 2 tomatoes, quartered

• 1 small onion, finely chopped

• 1 garlic clove, finely chopped

• 1 tablespoon chopped parsley

• salt and pepper

• slices of polenta, to serve (optional)

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Method:

1. Put the saffron threads to soak in a little hot water. Cut the cod into even-sized pieces and dust with flour.

2. Heat the oil in a large shallow pan. Add the cod and cook over a moderate heat for a few minutes, turning once, until golden.

3. Season to taste with salt and pepper, remove with a fish slice and keep warm. Add the peppers, tomatoes, onion and garlic to the pan and fry over a low heat until golden.

4. Season to taste with salt, reduce the heat, cover and simmer for about 15 minutes. Stir in the saffron liquid, cover and simmer for a further 10 minutes.

5. Add the pieces of cod and sprinkle with chopped parsley and simmer for a further 5 minutes until heated through and the vegetables are tender.

6. Serve hot, accompanied by slices of polenta, if wished.

Note: This Tuscan dish tastes particularly good accompanied by slices of grilled polenta. Quick-cooking polenta can be bought at Italian delicatessens and some supermarkets. It is very easy to prepare. Its attractive yellow color gives the cod an extra lift.