Portuguese Stew of Barramundi and Saffron - IMPROVE THIS REC

• μερίδες: 5

Υλικά

Fish fillets, cut into bite size pieces - 750g

Olive oil - 45ml

Onion, diced - 150g

Garlic cloves, chopped - 12g

Tomatoes, diced - 300g

White wine vinegar - 20g

Fish stock - 950g

Fish sauce - 10g

Saffron, crumbled - 0.1 pinch

Ground clove - 0.25g

Smoked paprika - 0.5g

Salt - 1.5g

Pepper, ground - 0.5g

Bay leaves - 2 pieces

Thyme - 5g

Potatoes, peeled, cut bite size pieces - 450g

Οδηγίες

1 In a large heavy bottom pot, heat oil over medium heat.

2 Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes.

3 Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.

4 Add the white wine vinegar, and simmer until almost entirely evaporated, about 2-3 minutes.

5 Add fish stock, fish sauce, saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme.

6 Add potatoes and bring to boil. Reduce heat immediately iot starts to boil, cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.

7 Add fish, bring to a simmer over medium heat, give a gentle stir ( don’t over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.

8 Taste broth. Adjust salt, adding more if necessary.