Tomato & saffron fish

Recipes / Fish

Winter meals dont have to be loaded with kilojoules. This hearty meal tastes great and is easy to make any night of the week.

Recipe «Tomato & saffron fish» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 tsp saffron threads, 1 tbsp warm water, Olive oil spray, 1 brown onion, halved, thinly sliced, 1 large fennel bulb, trimmed, quartered, thinly sliced , 2 garlic cloves, crushed, 1 tsp paprika, 1 x 400g can no-added-salt diced tomatoes , 125ml water, 2cm-wide strip orange rind, 500g white fish fillets, cut into 2.5cm pieces, 1 x 400g can cannellini beans, rinsed, drained, 2 tbsp chopped fresh continental parsley, 2 tsp honey, Chopped fresh continental parsley, extra, to serve, Steamed green round beans, to serve.

Ingredients:

  • 1/2 tsp saffron threads 
  • 1 tbsp warm water 
  • Olive oil spray 
  • 1 brown onion, halved, thinly sliced 
  • 1 large fennel bulb, trimmed, quartered, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1 tsp paprika 
  • 1 x 400g can no-added-salt diced tomatoes 
  • 125ml water 
  • 2cm-wide strip orange rind 
  • 500g white fish fillets, cut into 2.5cm pieces 
  • 1 x 400g can cannellini beans, rinsed, drained 
  • 2 tbsp chopped fresh continental parsley 
  • 2 tsp honey 
  • Chopped fresh continental parsley, extra, to serve 
  • Steamed green round beans, to serve 

Instructions

  1. Place the saffron and warm water in a small bowl. Set aside for 10 minutes to infuse.
  2. Meanwhile, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion and fennel, and cook, stirring, for 7-8 minutes or until soft. Add the garlic and paprika, and cook, stirring, for 1 minute.
  3. Add the saffron mixture, tomato, water and orange rind. Stir to combine. Increase heat to high. Bring to the boil. Reduce heat to medium and simmer for 10 minutes.
  4. Add the fish and cannellini beans. Increase heat to medium-high. Bring to the boil. Reduce heat to low. Cook for 5-6 minutes or until the fish is cooked through. Stir in the parsley and honey. Season with pepper.
  5. Divide the fish mixture among serving dishes. Top with extra parsley and serve with green beans.