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
Celery
½ cup(s), chopped
Canned crushed tomatoes
16 oz
Uncooked red potato
4 medium
Carrots
2 medium
Uncooked branzino (sea bass)
1 pound(s)
Uncooked zucchini
2 medium
Canned chickpeas
15½ oz
Home-prepared fish stock
1 cup(s)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.