Gluten-Free Spanish Fish Stew with Saffron and Potatoes

Ingredients

• 170 g cod fillet, cut into large chunks
• 180 g Yukon Gold potato, cut into 2 cm cubes
• ½ item yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1.5 tbsp olive oil
• 0.08 g saffron threads, crumbled
• 250 ml gluten-free fish stock
• ½ tsp smoked paprika
• ½ tsp fine salt
• 2 tbsp flat-leaf parsley, chopped
• ½ item lemon, cut into wedges

Method

1. Salt the cod while the pot heats over medium-high heat.
2. Brown potatoes in olive oil until golden; remove to a plate.8 min timer
3. Brown cod chunks on each side, then set aside.3 min timer
4. Soften onion and garlic in the pot until golden at edges.4 min timer
5. Add saffron, paprika, stock, and potatoes; simmer until tender.15 min timer
6. Return cod and simmer to 145°F; finish with parsley and lemon.5 min timer