Saffron Fish Stew Recipe - Cooking Index
Saffron Fish Stew Recipe - Cooking Index
Everyone knows that eating more fish is an excellent dietary direction. Fish is a good source of high-grade protein and most fish are low in fat. This hearty stew turns good-for-you fish into an elegant, yet easy, entree. A pinch of exotic saffron gives it a glowing color and a pungent aroma.
Type: Fish| 1 lb | 454g / 16oz | Firm fish - fresh or thawed |
| = (halibut, haddock, cod, pollack, etc.) | ||
| 1/4 cup | 59ml | Dry white wine |
| 1 cup | 62g / 2.2oz | Onion - finely chopped (medium) |
| 2 | Garlic cloves - minced | |
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| 1 | Bay leaf | |
| 8 | New red potatoes (small) | |
| 3 | Carrots - cut into 1/2" chunks | |
| 1 | Chicken broth - (14 1/2 oz) | |
| 1 | Saffron threads | |
| = (or 1/4 tspn tumeric) | ||
| ~~~~~~~~~~ | ||
| 1 | Red pepper - cut into chunks (small) | |
| 1 cup | 237ml | Frozen peas |
Cut fish into 8 chunks. Place wine, onion, garlic, parsley, and bay leaf in a 4- or 6-quart pressure cooker. Add fish and turn to coat. Let marinate while preparing vegetables.
Scrub potatoes and remove one strip of peeling around each. Put potatoes and carrots in pressure cooker. Add chicken broth and saffron.
Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once.
Stir in red pepper and frozen peas. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay leaf.
This recipe yields 8 servings.
Nutrient Information Per Serving: Calories 174; Protein 15gm; Fat 1gm; Sodium 270mg; Cholesterol 40mg.
Source:
National Presto Industries at http://www.presto-net.com
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