Saffron sea bass stew
5
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Call your friends, this stew is too good not to share with a crowd! In under an hour you can have this deeply satisfying meal on the table. Jam packed with potatoes, vegetables and beans and served with almond-raisin couscous, this stew needs no side dish to be a complete meal. The couscous is full of little bits of flavor and texture. Thanks to the raisins and almonds, a little sweet and crunchy are added to lush stewed vegetables and flakey fish. Branzino is a white fleshed fish and its the star of this dish, however flounder or black sea bass are fair substitutes if branzino is hard to locate.
Ingredients
Olive oil
1 Tbsp
Onion
1 large, cut into 1/2-inch wedges
Celery
½ cup(s), chopped, sliced
Canned crushed tomatoes
16 oz
Uncooked red potato
4 medium, cut into quarters
Carrots
2 medium, peeled and cut into 2-inch pieces
Uncooked branzino (sea bass)
1 pound(s), cut into 1 1/2-inch pieces
Uncooked zucchini
2 medium, cut into 8 pieces each
Canned chickpeas
15½ oz, drained and rinsed
Home-prepared fish stock
1 cup(s), store-bought fish stock or water
White wine
½ cup(s)
Saffron
½ tsp
Table salt
½ tsp
Cayenne pepper
¼ tsp
Cinnamon stick
⅓ average
Uncooked couscous
1 cup(s)
Sliced almonds (unsalted, no oil or sugar added)
2 Tbsp
Golden seedless raisins
3 Tbsp
Instructions
1
Heat oil in a large nonstick pot over medium-high heat; sauté onion and celery until they start to brown, about 3 to 4 minutes. Add tomatoes and bring to a simmer; add potatoes and carrots and cook, covered, for 10 minutes.
2
Uncover pot and add fish, zucchini, chickpeas, fish stock or water, wine, saffron, salt, pepper and cinnamon stick; reduce heat to medium-low and simmer until fish is cooked through, about 8 to 10 minutes.
3
Meanwhile, prepare couscous according to package directions. Stir in almonds and raisins and serve with fish mixture; serve stew over couscous. Yields about 1 1/4 cups of stew and 1/3 cup of couscous per serving.
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