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Background info:
My friend Yanli gave me this recipe last Christmas, as well as a jar of saffron. I cooked it with John S., a friend and much more confident cook than I. We all loved it, with some rice in the stew.
I didn't dare to cook it without John, because I was afraid it won't come out the same (great taste). We had a get-together yesterday, and repeated it with twice the ingredients. We each had a second serving, and John asked for this recipe.
Hope you will give it a try, too.
Saffron Fish Stew with White Beans
http://www.myrecipes.com/recipe/saffron-fish-stew-with-white-beans-10000001973722/
Ingredients
· 1 tablespoon extra-virgin olive oil
· 1 cup prechopped onion
· 1 teaspoon ground fennel
· 1/2 teaspoon ground coriander
· 2 garlic cloves, crushed
· 1 thyme sprig
· 1/2 teaspoon grated fresh orange rind [Note: No need, if you don’t like it, or don’t want to be bothered.]
· 1/4 teaspoon saffron threads, crushed
· 1 1/2 cups water
· 1 1/2 cups clam juice [Note: It’s not needed.]
· 1 (14.5-ounce) can diced tomatoes, undrained
· 1/8 teaspoon salt [Note: Wait until the last minute, before serving, to decide if salt is needed.]
· 1 pound flounder fillet, cut into (2-inch) pieces [Note: Do season it with cooking wine and salt before hand, say for 1-2 hours. This is a key step, or the fish may have little taste. I used true cod, and other mild-flavored fish.]
· 1 (14-ounce) can great Northern beans, rinsed and drained [Note: Other white beans with thin skin would be fine, too.]
· Fresh thyme leaves
Preparation
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