Ingredients
- 100 g each of salmon, tuna and swordfish (or any other fish) cut into 2 cm dice
- 75 g of celery cut into 1 cm length
- 75 g of carrots cut into 1 cm length
- 75 g of leek cut into 1 cm length
- 10 ml of tarragon
- 30 ml of olive oil
- 1.25 ml of white ground pepper
- 7 d of vegetable stock
- 375 mg of powdered saffron
- 1 clove of garlic, sliced
Instructions
- Sweat the vegetables and garlic in the olive oil for about 10 minutes until they are well coated.
- Season with herbs and pepper, dissolve the saffron in the stock, add to the vegetables and simmer for 10 minutes.
- Add the fish to the vegetables and simmer for a further 15 minutes.
Notes
Serve with warm garlic bread.
A little story
Originally, a Weight Watchers recipe.