Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 2tablespoons olive oil
- 2 medium onions, peeled, diced medium
- 4 cloves garlic, peeled, minced
- 400grams diced tomatoes
- 1000milliliter fish stock
- 10 threads saffron
- 1tablespoons smoked paprika
- 450grams potatoes, peeled, diced small
- 400grams salmon filet, boneless, skinless, diced medium
- 400grams cod filet, boneless, skinless, diced medium
- 4 slices crusty bread
Nutrition per serving
1320kJ / 318Cal
1320 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
22.6grams
Fat
15.8grams
Carbs
20.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This recipe makes a big batch of comforting saffron fish stew to feed a crowd or freeze for easy meals on those busy days.
Method
Step 1 of 2
Heat the olive oil in a large pot on medium heat for 1 minute. Stir in the onions sweating them for 3 minutes until translucent, cook the garlic with the onions for 30 seconds. Pour in the tomatoes and fish stock along with the saffron threads, paprika and potatoes. Simmer for 20 minutes until the potatoes are fully cooked.
Step 2 of 2
Add in the diced fish carefully stirring to not break up the fish, cook for 5 minutes before seasoning the stew. Serve hot with crusty bread or a fresh side salad.
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