Haddock-and-Potato Stew with Saffron
1
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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.
Ingredients
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)
