Fish, saffron and tomato stew

Готовим Fish Fish, saffron and tomato stew

Dish up hearty, wholesome fare for the family with this delicious fish stew.

Lables: High protein Low carb Low fat Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, leek, fennel and celery. Cook for 10 minutes or until softened.
  2. Add wine, if using, tomatoes, stock, saffron, potatoes and 2 cups of cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until potato is tender and sauce reduces. Add fish. Cook for 5 minutes or until just cooked through. Sprinkle with fennel fronds. Serve with lemon wedges.

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1 tbsp olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 small leek, thinly sliced
1 small fennel bulb, thinly sliced
1 celery stalk, trimmed, thinly sliced
1/2 cup dry white wine
800g can diced tomatoes
2 cups fish stock
Large pinch saffron
200g chat potatoes, quartered
200g salmon fillet, chopped
400g boneless firm white fish fillets, chopped
Lemon wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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