Gluten-Free Spanish Saffron Fish Stew

Ingredients

• 170 g cod fillet, cut into large chunks
• 180 g potato, peeled and cut into small cubes
• 100 g yellow onion, thinly sliced
• 2 cloves garlic, finely chopped
• 0.1 g saffron threads
• 350 ml gluten-free fish stock, check label for gluten-free certification
• 1 tbsp olive oil
• ½ tsp smoked paprika
• 10 g flat-leaf parsley, chopped
• ½ lemon, cut into wedges

Method

1. Salt the fish lightly and soak saffron in a spoonful of warm water.
2. Brown onion in olive oil until deep gold, then soften garlic.5 min timer
3. Stir in paprika, potatoes, saffron water and gluten-free stock.
4. Simmer until potatoes are tender and the broth turns golden.15 min timer
5. Nestle in fish and cook to 145°F/63°C, just opaque.5 min timer
6. Finish with parsley and serve with lemon wedges.