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Poached Gold Band snapper on a fresh vegie stew

Method

  • Soak the saffron in the white wine for 5 mins.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the garlic, leek, fennel, carrots and beans until just tender, stirring now and again.
  • Then add the soaked saffron with the liquid, about 185 ml stock, the bay leaves, orange peel and seasonings. Mix well, cover and simmer for about 5 mins.
  • Add more stock, if needed, and place the fish on top of the vegies in one layer. Cover again and simmer for about 3-4 mins. Then remove from the heat and set aside for the same time until cooked.
  • To serve, spoon the stew into individual flat soup bowls and top with the fish and plenty of sauce (reheating the sauce if necessary).

Ingredients

  • 1 tspn saffron threads
  • ¼ cup dry white wine
  • olive oil
  • 1 large garlic clove, finely sliced
  • 1 small leek, washed well & sliced
  • 1 small fennel bulb, cleaned well & very finely sliced
  • 6 baby carrots, peeled & sliced on the diagonal
  • 4 green beans, sliced
  • 375 ml fish stock
  • 2 bay leaves
  • 1 piece orange peel
  • sea salt & freshly ground pepper
  • 4 x 180 gm snapper fillets (or any other white fish)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm