Haddock-and-Potato Stew with Saffron
1
Points®
Temps total: 40 min • Préparation: 10 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
This brightly flavoured stew takes inspiration from Scandinavian seafood dishes that pair chunks of sweet fish with saffron and potatoes. Saffron adds a brilliant golden color to the broth and a deep, earthy flavor. It’s a bit expensive, however, so feel free to substitute a few pinches of turmeric instead.
Ingrédients
Cooking spray
2 spray(s)
Uncooked fennel bulb
½ item(s), finely chopped
Garlic
2 clove(s), large, chopped
Canned crushed tomatoes
1½ cup(s)
White wine
½ cup(s), dry
Saffron
¼ tsp(s)
Table salt
½ tsp(s), or to taste
Black pepper
¼ tsp(s)
Russet potato
16 oz, (2 8-ounce) peeled and cut into 1/2-inch cubes
Uncooked haddock fillet
1 pound(s), skinless, or other firm white fish, cut into large chunks
Fresh dill
1 tbsp(s), chopped, or parsley
Fresh lemon with peel
1 item(s), (4 wedges)
Instructions
1
Coat large saucepan with nonstick spray and place over medium- high heat. Add fennel and garlic and cook, stirring, until fennel is just softened, about 5 minutes. Stir in tomatoes, wine, saffron, salt, and pepper and bring to boil.
2
Stir in potatoes, cover pan, and simmer until potatoes are just tender, about 12 minutes.
3
Gently stir in haddock, cover, and simmer until fish is firm and opaque, about 6 minutes. Ladle stew evenly into 4 serving bowls and sprinkle with dill or parsley. Serve with lemon wedges.
4
Serving size: 1 1/2 cups
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