Description
A rustic Mediterranean seafood stew featuring flaky white fish and tender potatoes in a saffron-infused, smoky broth.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod or halibut), cut into chunks
- 1 lb Yukon Gold potatoes, peeled and cubed
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 can (14oz) crushed tomatoes
- 4 cups fish stock
- 1/2 tsp saffron threads
- 1 tbsp smoked paprika
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion until translucent.
- Stir in minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
- Add crushed tomatoes and saffron threads; simmer for 5 minutes until the color deepens.
- Pour in fish stock and add cubed potatoes. Simmer until potatoes are tender (about 15-20 minutes).
- Gently place fish chunks into the broth, cover, and poach for 5-8 minutes until opaque.
- Remove from heat, stir in fresh parsley, and let rest for 3 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Spanish