Cod and Ribbon Pasta in Saffron and Orange Sauce

Preparation

1. 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.
2. 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.
3. Meanwhile, cook noodles in salted water. Drain and season sauce, serve with chopped parsley leaves.