Spiced Chickpeas with Fresh Herbs Tajeen el Hummos
Tagine of Chicken with Olives and Preserved Lemon
The Chicken that Flew
Saffron mayonnaise
Almond Pistachio Saffron Curry Sauce
Chicken Stew with Fennel & Saffron Recipe
Lemon Saffron Bread Recipe

Golden Saffron Cake Recipe
Seafood Paella Recipe

Tomato and Saffron Braised Chicken Recipe
Saffron Potato Onion Soup Recipe
Saffron tea 
Saffron popcorn


Fish Recipes - Fish in Saffron Sauce

Use any firm, white fish steaks such as halibut, swordfish, cod, or
shark for this favorite Spanish tapa.

INGREDIENTS:

1 Tbs (15 ml) olive oil
1-2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) finely chopped green bell pepper (capsicum)
2 Tbs (30 ml) finely chopped tomato
1 bay (laurel) leaf
2 Tbs (30 ml) brandy or Cognac
1/4 cup (60 ml) fish or chicken stock
Salt and freshly ground pepper to taste
Several strands of saffron
A grating of fresh nutmeg
3/4 lb (675 g) firm white fish cut into 1-inch (3 cm) cubes

PREPARATION:

Heat the oil in a skillet over moderate heat and saute the garlic,
onion, and green pepper until tender but not browned, about 5
minutes.

Add the remaining ingredients except the fish and simmer for 5
minutes.

Add the fish and cook covered until the fish is firm and opaque,
about 10 minutes.

Serves 4 to 6 as an appetizer.


Saffron dessert  

 

 

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