This hearty fish stew is packed with flavor and makes a perfect meal for a cold winter night. The saffron adds a unique and delicious taste that is sure to please.
-1 pound white fish fillets (such as cod or halibut) cut into 2-inch pieces
-1 cup fish or chicken broth
-1/2 cup white wine
-1/4 teaspoon saffron threads
-1 onion, chopped
-2 cloves garlic, minced -1 red bell pepper, chopped
-1 cup cherry tomatoes, halved
-1 cup green beans, trimmed
-1 cup potatoes, peeled and diced
-1/4 cup chopped fresh parsley
-2 tablespoons olive oil -Salt and pepper to taste
- In a small bowl, mix the broth and white wine together. Add the saffron threads and set aside.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the red bell pepper and cook for another 5 minutes.
- Add the tomatoes, green beans, and potatoes and stir to combine.
- Pour in the broth and white wine mixture and bring to a simmer.
- Add the fish and cook for about 5 minutes, or until the fish is cooked through.
- Stir in the parsley and season with salt and pepper to taste.
- Serve the stew hot, with crusty bread if desired.
This stew is a great way to enjoy fish, and the saffron adds a unique and delicious taste that is sure to please. The vegetables add a nice texture and flavor to the stew. If you want to make this dish a little more hearty, you can add some cooked potatoes, or even some cooked rice.
Image by Feasting At Home
To make this dish even more flavorful you can use seafood broth instead of fish or chicken broth.