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Spanish Saffron Haddock Stew with Potatoes, Peas, and Parsley
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Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds haddock fillets, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 medium potatoes, peeled and cubed
  • 4 cups fish stock
  • 1/4 teaspoon saffron threads
  • 1 cup peas
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Add the cubed potatoes, fish stock, and saffron threads. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are almost tender.
  • Gently place the haddock pieces and peas into the pot. Simmer for 6 to 8 minutes until the fish flakes easily and the peas are bright green.
  • Season with salt and black pepper. Stir in most of the chopped parsley and remove the pot from the heat.

Notes

Soak the saffron threads in a tablespoon of warm stock for a few minutes before adding them to deepen the color. Stir the parsley in only at the end so it stays bright. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of stock to loosen the broth.
Course: Soup
Cuisine: Spanish
Equipment: Large Pot, Knife, Cutting Board