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Spanish Fish in Saffron Sauce (Pescado en Amarillo)
A beautiful, colourful delicate fish dish that melts in your mouth.
4.70
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Course:
Main Dish, Starter
Cuisine:
British, French
Keyword:
Alcohol, Nuts, Sauce, Seafood, Vegetables, Vegetarian
Cook Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
128
kcal
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Ingredients
Metric
Imperial
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:
128
kcal
|
Carbohydrates:
2
g
|
Protein:
16
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
49
mg
|
Sodium:
93
mg
|
Potassium:
367
mg
|
Fiber:
0.4
g
|
Sugar:
1
g