Recipe: Atlas Atlanta Chef Freddy Money’s Cod with Saffron-Citrus Sauce

Bring a taste of Michelin-starred dining home with this elegant seafood recipe from the Buckhead chef’s cookbook, Atlas

Written By:

Recipe By:

Freddy Money

Published on November 12, 2026 • 1:11 PM MST

Recipe By

Freddy Money

Servings

1

Level

Advanced

Total Time

Prep Time

Cook Time

At Atlas in Buckhead, chef Freddy Money has made a name for himself by transforming familiar flavors into extraordinary dining experiences. The Michelin-starred restaurant is known for its artfully plated dishes, meticulous technique, and a menu that balances culinary innovation with a sense of nostalgia.

Money, whose career has taken him through acclaimed kitchens around the world, brings that same philosophy to his cookbook, Atlas, offering readers a behind-the-scenes look at the recipes and techniques that have helped make the restaurant one of Atlanta’s most celebrated dining destinations.

For ambitious home cooks looking to bring a little Michelin-starred magic into their own kitchens, Money shares his recipe for Cod with Saffron-Citrus Sauce, an elegant seafood dish that showcases his attention to detail and appreciation for bold, balanced flavors.

3 lbs

frozen shredded hash brown potatoes

2

10-ounce cans diced tomatoes and green chiles, such as Rotel

2

1-ounce packages taco seasoning

Recipe: Atlas Atlanta Chef Freddy Money’s Cod with Saffron-Citrus Sauce

Chef Freddy Money's Cod with Saffron-Citrus Sauce is a refined seafood dish that pairs delicate cod with a rich, aromatic sauce made from saffron, fennel, white wine, triple sec, and cream. A finishing touch of lime zest, shio kombu, and Espelette pepper adds brightness, umami, and a subtle kick of heat. The recipe calls for a few professional kitchen techniques, making it a rewarding project for adventurous home cooks looking to recreate a taste of Atlas in their own kitchens.

1 serving

Cook Time

Prep Time

Total Time

1 thick piece of cod
Rock salt, as needed
200 grams shallots, finely chopped
450 grams fennel, finely chopped
20 grams garlic, finely chopped
Olive oil, as needed
400 grams white wine
300 grams triple sec
1.2 kilograms fish stock
1 pinch saffron threads
150 grams heavy cream
150 grams butter, cut into small cubes
10 grams lemon juice

1 thick piece of cod
Rock salt, as needed

200 grams shallots, finely chopped
450 grams fennel, finely chopped
20 grams garlic, finely chopped
Olive oil, as needed
400 grams white wine
300 grams triple sec
1.2 kilograms fish stock
1 pinch saffron threads
150 grams heavy cream
150 grams butter, cut into small cubes
10 grams lemon juice
Salt, to taste

Make The Cod

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Remove the tail and skin from the cod. Round off the edges and remove the bloodline. Reserve the trimmings for fish stock (see page 281 in Atlas).
Salt the fish and leave for 5 minutes. Rinse briefly, then pat dry.
Roll the fish extremely tightly in plastic wrap to form a ballotine.
Refrigerate for at least 3 hours to set, then cut into portions of the desired size.

Make The Saffron-Citrus Sauce

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Sweat the shallots, fennel and garlic in olive oil until softened.
Add the white wine and reduce until the pan is almost dry.
Add the triple sec and flambé.
Add the fish stock and reduce by half, then pass the sauce through a fine-mesh sieve.
Add the saffron and cream. Continue reducing until the sauce coats the back of a spoon.
Mount the sauce with the butter, whisking in the cubes gradually and continuously to create an emulsion.
Season with the lemon juice and salt.

Directions

To garnish and serve, add olive oil, finely grated lime zest, shio kombu, ground into a fine powder, and espelette pepper

Hannah Brantley

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