Wholesome Fish Paëlla style

08
Aug
133 Views

I am a big fan of saffron the most expensive spice in the world. Well I use it sparingly, no guilt here. A big plus is that saffron will keep in your cupboard for a long time (up to 2 years!) as long as you stock it well.

It’s hard to describe its taste though, but since it is extracted from the crocus flower, then I suppose it can be characterised as floral…

Saffron is used sparingly, after all, it is the most expensive spice in the world. Have you ever used it with fish?

It is a must, saffron works very well indeed with fish, and since today is Tuesday, fish will be freshly delivered to your local shops.
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Gluten-free
BLW adaptable: cut to sizeable chunks, cook to softness, remove skins -vegetables and fish-. Put fingers through fish to remove any bones before you give it to your baby. Wine is optional in this dish, small amounts of alcohol may remain.
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Preparation: 10min. Cooking: 20min.
For this recipe you will need:
One large pan.

Ingredients

  • Fillets (650g) of skinned white fish such as snapper, Rockling, cut in chunky pieces.
  • Rice 400g (paëlla style or basmati)
  • Hot stock (Chicken or vegetables) 1.3L
  • Capsicum yellow, red (1/2), chopped finely
  • Tomatoes, 3 large, skinned and chopped
  • Peas, 150g, thawed
  • Mushrooms, 100g
  • Onion, 1 chopped finely
  • Garlic, 2 cloves (a must), crushed
  • Dill, a few sprigs, chopped finely.
  • Olive oil, 3 tbsp
  • Sweet paprika, 1/2 tsp
  • Turmeric, 1 tsp
  • Saffron, a few sprigs
  • Glass of white wine, optional

Let’s do it:

  1. In the pan, stir Onion, capsicum, olive oil, turmeric and paprika, for about 3mins, on medium to moderate heat. Onion is now translucent and soft.
  2. Add garlic, saffron, half the dill, and stir for about 2 min on slow heat.
  3. Add tomatoes and cook for about 5 minutes
  4. season to taste
  5. Add rice at once, stir well, (optional add a glass of white wine to deglaze now).
  6. Pour in half the stock, and reduce the heat to simmer for about 15min, the rice should be almost cooked.
  7. Add the peas, fish and the remaining stock, cook over low heat for about 5-10min, until fish is cooked through (opaque). Use a lid to cover partly.
  8. keep warm and just before serving, sprinkle dill. Check seasoning. Serve at once.

Bon appétit.
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