Almond and saffron fish stew


  • olive oil, for frying
  • 800 g ling, haddock, hake or whiting, cut into small pieces
  • 1 onion, finely chopped
  • 3 large tomatoes, diced, (or 3 large tinned plum tomatoes)
  • 2 tbsp almonds, finely chopped
  • 3 cloves garlic
  • a few threads of saffron
  • 500 ml white wine
To serve

  • 2 tbsp fresh parsley, finely chopped
  • cooked rice


Clodagh McKenna Creates A Rich, Colourful Casserole With Sweet Nuts, Golden Saffron And Red Tomatoes

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