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Saffron Cod Stew with Potatoes, Asparagus, and Red Peppers
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds cod fillets, cut into 2-inch pieces
  • 4 medium Yukon gold potatoes, diced
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 2 red bell peppers, diced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups fish stock
  • 1/2 teaspoon saffron threads
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic, then cook until the onion softens.
  • Stir in the saffron threads and cook for 30 seconds to release the aroma.
  • Add the diced potatoes and fish stock. Bring to a simmer and cook for 10 minutes.
  • Add the red bell peppers and continue simmering for 5 minutes.
  • Stir in the asparagus pieces and cook for another 3 minutes.
  • Gently place the cod pieces into the pot. Simmer until the cod flakes easily, about 5 minutes.
  • Season with salt and black pepper. Sprinkle with parsley before serving.

Notes

Steep the saffron in a small amount of warm stock for a minute before adding it to deepen the color without extra steps. Cut the asparagus into even lengths so it cooks at the same rate as the peppers. Leftovers keep in the fridge for two days and reheat gently on the stove to keep the cod from drying out.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife