Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This will both season the cod and firm up its flesh, making it less likely to fall apart while poaching.

Place the saffron threads in a small bowl and add 1 tbsp of boiling water. Let it steep while you get started on the base of the broth.

Heat a tablespoon or two of oil in a medium saucepan or sauté pan set over medium heat.

Add the onion, season with salt and cook, stirring occasionally, for 10 minutes, or until soft and just turning golden.

Add the garlic and cook, stirring often, for 1 minute, then add the coconut milk, saffron water, ground coriander, ground turmeric and stock cubes. Season with salt and pepper and stir to combine.

Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to low/medium-low, cover the pan and simmer for 20 minutes.

Carefully lower the cod fillets into the broth, then cover and cook over a low/medium-low heat for 5 to 8 minutes, depending on their thickness. You’ll know they’re ready when the flesh flakes when gently pressed.

To serve, transfer the fish to shallow bowls and ladle over the coconut broth. Scatter with chopped parsley and, if you like, add a drizzle of chilli oil for a gentle kick. I love this with plain rice to soak up the broth, some steamed veg on the side and lemon wedges for squeezing over at the table.