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Monaco Fish Stew with Saffron and Herbs
A flavorful and hearty fish stew, characteristic of Monaco's coastal cuisine, featuring a delicate balance of saffron, fresh herbs, and tender cod.
ð§ ææ
- 2 tbsp Olive oil
- 4 cloves Garlic(minced)
- 1 cup Onion(diced)
- 2 cups Fish stock
- 1 tsp Saffron threads
- 1 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh thyme(chopped)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 lbs Cod fillets(cut into 1-inch cubes)
- 1 cup Diced tomatoes
- 0.25 cup Fresh basil(chopped)
ðšâð³ äœãæ¹
- 1
Heat the olive oil in a large pot over medium-high heat.
- 2
Add the garlic and onion and cook until softened, about 5 minutes.
- 3
Add the fish stock, saffron threads, parsley, thyme, salt, and pepper. Stir to combine.
- 4
Bring to a simmer and add the cod cubes. Stir to combine.
- 5
Cook for 10 minutes, stirring occasionally.
- 6
Add the diced tomatoes and fresh basil and cook for an additional 5 minutes.
- 7
Serve hot with crusty bread or over cooked grains.
ð¡ ããã®ã³ã
- âEnsure the cod is fresh for the best flavor.
- âAdjust the amount of saffron to your preference.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add other types of firm white fish like haddock or snapper.
- Include a splash of white wine for added depth of flavor.