Fish, Saffron And Tomato Stew

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

The ingredient of Fish Saffron And Tomato Stew

• 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 fronds reserved
• 1 celery stalk trimmed thinly sliced
• 1 2 cup dry white wine optional
• 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

The Instruction of fish saffron and tomato stew

• heat oil in a large saucepan over medium high heat add onion garlic leek fennel and celery cook for 10 minutes or until softened
• 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

Nutritions of Fish Saffron And Tomato Stew

fatContent: 341 77 calories
saturatedFatContent: 9 9 grams fat

carbohydrateContent: 1 8 grams saturated fat
sugarContent: 18 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 34 7 grams protein
sodiumContent: 72 milligrams cholesterol

Share this post