Saffron Salmon Stew with Fennel and Fresh Dill
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 fennel bulb, thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon saffron threads
- 1 cup dry white wine
- 3 cups fish stock
- 1 pound salmon fillet, cut into 1-inch pieces
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Extra fresh dill for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 5 minutes until they soften.
- Stir in the garlic and saffron threads. Cook for 1 minute until the garlic smells fragrant.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
- Add the fish stock, salt, and pepper. Bring the mixture to a gentle boil, then lower the heat and simmer for 10 minutes.
- Add the salmon pieces to the pot. Simmer for 5 minutes until the salmon is just cooked through and flakes easily.
- Remove the pot from the heat and stir in the chopped fresh dill. Taste and adjust seasoning if needed.
- Ladle the stew into bowls and top each serving with a little extra fresh dill.
Notes
Simmer the saffron in the wine for a minute before adding stock to release its full color and flavor. Add the salmon only at the end so it stays moist and does not break apart. Leftovers keep in the fridge for one day and reheat gently on low heat with a splash of stock to loosen the broth.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife