A delicious, healthy and comforting dish!
This is a very tasty combination of vegetables and seafood, great for a hearty dinner or even lunch at the weekend.
Servings
2
Prep time:
5min
Cook time:
60min
Difficulty:
Easy
Ingredients
- 2 cod fillets (around 260g)
- 1 medium leek
- 1 medium carrot
- 1 sweet potato
- 1 fennel bulb
- 1/2 white onion
- 2 tbsp olive oil
- 2 vegetable stock cubes
- 4 saffron threads
- 1 lemon (to serve)
- Salt and pepper to taste
Step by Step Instructions
Step 1
First- prepare the vegetables. Peel and slice the onion. Peel and cut in half lenghways the carrot and sweet potato, then cut into chunks. Slice the leek. Cut the root end of the fennel, remove the core, then slice thinly.
Step 2
Heat the olive oil in a big pan, then add the sliced onion and cook for a few minutes on medium heat. Then, add the remaining vegetables and cook these for around 5 minutes, stirring frequently.
Step 3
Prepare the stock: dissolve the two vegetable stock cubes in 300ml boiling water, then pour over the vegetables. The stock should cover the vegetables, so add more water in if necessary. Add the saffron threads. Then, mix everything, and let this cook on medium heat, slightly covered for 40 minutes.
Step 4
The vegetables should become soft and almost completely cooked. Place the cod fillets carefully on top of the veg, cover with a lid, and cook for a final 10-15 minutes until the cod is cooked all the way through.
Step 5
The stew is now ready. Add some salt and pepper to taste, and serve with some lemon wedges. Enjoy!
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