Haddock-and-potato stew with saffron
Uncooked fennel bulb(s)
½ item(s), finely chopped
2 clove(s), medium, chopped
Canned crushed tomatoes
½ cup(s), dry
½ tsp(s), or to taste
Uncooked russet potato
16 oz, (2 8-ounce) peeled and cut into 1/2-inch cubes
Uncooked haddock fillet(s)
1 pound(s), skinless, or other firm white fish, cut into large chunks
1 tbsp(s), chopped, or parsley
Fresh lemon(s) with peel
1 item(s), (4 wedges)
- 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.
- Stir in potatoes, cover pan, and simmer until potatoes are just tender, about 12 minutes.
- 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.
- Serving size: 1 1/2 cups