Spanish Fish in Saffron Sauce (Pescado en Amarillo) is a delicate whitefish dish that everybody has loved. The subtle undertones of the saffron with the moist fall apart whitefish are amazing. However add vegetables to the dish and you have an outstanding main dish.
Spanish Fish in Saffron Sauce (Pescado en Amarillo)
A beautiful, colourful delicate fish dish that melts in your mouth.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 people
Calories: 128kcal
Ingredients
- 1 tbsp olive oil
- 1-2 cloves garlic finely chopped
- 2 tbsp onion finely chopped
- 2 tbsp green bell pepper finely chopped
- 2 tbsp tomato finely chopped
- 1 leaf bay laurel
- 2 tbsp brandy or Cognac
- 1/4 cup fish stock or chicken
- 6 strands saffron
- 1 grating nutmeg
- 3/4 lb white fish fillets cubed
- salt to taste
- ground pepper to taste
Instructions
- Heat the oil in a skillet over moderate heat and saute the garlic, onion, and green pepper until tender but not browned, about 5 minutes.1 tbsp olive oil, 1-2 cloves garlic, 2 tbsp onion, 2 tbsp green bell pepper
- Add the remaining ingredients except the fish and simmer for 5 minutes.2 tbsp tomato, 1 leaf bay, 2 tbsp brandy, 1/4 cup fish stock, 6 strands saffron, 1 grating nutmeg, salt, ground pepper
- Add the fish and cook covered until the fish is firm and opaque, about 10 minutes.3/4 lb white fish fillets
Nutrition
Calories: 128kcal | Carbohydrates: 2g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 93mg | Potassium: 367mg | Fiber: 0.4g | Sugar: 1g