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Saffron Fish Stew

1 pound firm fish (halibut, haddock, cod, pollack, etc.) -- fresh or thawed
1/4 cup dry white wine
1 medium onion (about 1 cup) -- finely chopped
2 cloves garlic -- minced
1/4 cup chopped parsley
1 bay leaf
8 small new red potatoes
3 carrots -- cut into 1/2-inch chunks
1 14 1/2 ounce can chicken broth
1 pinch saffron threads
OR
1/4 teaspoon turmeric
1 small red pepper -- cut into chunks
1 cup frozen peas


Cut fish into 8 chunks. Place wine, onion, garlic, parsley, and bay leaf in a 4- or 6-quart Presto pressure cooker. Add fish and turn to coat. Let marinate while preparing vegetables. Scrub potatoes and remove one strip of peeling around each. Put potatoes and carrots in pressure cooker. Add chicken broth and saffron. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Stir in red pepper and frozen peas. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay leaf.





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