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Saffron Fish Stew Recipe - Cooking Index

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Saffron Fish Stew

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
Courses: Soup
Serves: 8 people

Recipe Ingredients

1 lb 454g / 16ozFirm fish - fresh or thawed
  = (halibut, haddock, cod, pollack, etc.)
1/4 cup 59mlDry white wine
1 cup 62g / 2.2ozOnion - finely chopped (medium)
2   Garlic cloves - minced
1/4 cup 36g / 1.3ozChopped 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 237mlFrozen peas

Recipe Instructions

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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