Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Saffron sea bass stew by WW

Saffron sea bass stew

8
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

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

People Also Like