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🍽️ Savory Fish Ragout with Saffron

378 kcal · 30 min · 4 servings

Ingredients

• 500 g fish fillet (e. g. cod)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 400 g carrots
• 400 g leek
• 2 onions
• 2 tomatoes
• 2 bay leaves
• 3 tbsp olive oil
• 1 l fish stock (homemade or jar)
• 50 ml Noilly Prat
• 1 pinch saffron (ground)

Instructions

1. 1. Cut the fish into bite-sized pieces.
2. 2. Drizzle the fish pieces with lemon juice.
3. 3. Season the fish with salt and pepper.
4. 4. Peel the carrots.
5. 5. Slice the carrots into rounds about 1 cm thick.
6. 6. Wash the leek thoroughly.
7. 7. Remove the green tops and root ends from the leek.
8. 8. Slice the white and light green parts of the leek into rounds about 1 cm thick.
9. 9. Peel the onion.
10. 10. Finely dice the onion.
11. 11. Wash the tomatoes.
12. 12. Cut the tomatoes into wedges.
13. 13. Heat the oil in a pot.
14. 14. Add the onions to the hot oil.
15. 15. Sauté the onions until they are translucent.
16. 16. Add the carrots and leek to the pot.
17. 17. Sauté the vegetables briefly.
18. 18. Pour the stock over the vegetables.
19. 19. Add the Noilly Prat (an aromatized wine).
20. 20. Stir in the saffron.
21. 21. Add the tomatoes to the pot.
22. 22. Add the bay leaves to the pot.
23. 23. Season the mixture with salt and pepper.
24. 24. Let the ragout simmer for about 8 minutes.
25. 25. Add the fish pieces to the pot.
26. 26. Let the fish cook through for about 4 minutes.
27. 27. Serve the fish ragout with saffron.

Nutrition per serving

• kcal: 378
• Protein: 44 g · Fett/Fat: 12 g · Carbs: 15 g