Saffron fish is one of the most popular meals in IRAN for the new year’s holidays. Today we are going to teach you how to make Tomato and saffron fish,Using Persian saffron.
Ingredients Saffron fish
- 1/2 teaspoon saffron threads
- 1 tablespoon warm water
- Olive oil spray
- 1 brown onion, halved, thinly sliced
- 1 large fennel bulb, trimmed, quartered, thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon paprika
- 1 x 400g can no-added-salt diced tomatoes
- 125ml (1/2 cup) water
- 2cm-wide strip orange rind
- 500g white fish fillets, cut into 2.5cm pieces
- 1 x 400g can cannellini beans, rinsed, drained
- 2 tablespoons chopped fresh continental parsley
- 2 teaspoons honey
- Chopped fresh continental parsley, extra, to serve
- Steamed green round beans, to serve
Saffron fish Preparation Method
Place the saffron and warm water in a small bowl. Set aside for 10 minutes to infuse.
Meanwhile, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion and fennel, and cook, stirring, for 7-8 minutes or until soft. Add the garlic and paprika, and cook, stirring, for 1 minute.
Add the saffron mixture, tomato, water and orange rind. Stir to combine. Increase heat to high. Bring to the boil. Reduce heat to medium and simmer for 10 minutes.
Add the fish and cannellini beans. Increase heat to medium-high. Bring to the boil. Reduce heat to low. Cook for 5-6 minutes or until the fish is cooked through. Stir in the parsley and honey. Season with pepper.
Divide the fish mixture among serving dishes. Top with extra parsley and serve with green beans.
Source taste