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Fish and saffron broth

Recipe from: 4/1/2003 12:00:00 AM
Ingredients 12
Servings 4


  • 60
    butter or margarine
  • 1
    large pinch saffron threads (or 15 ml turmeric)
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 5
    finely grated fresh ginger
  • 30
    ginger, peeled and cut into thin strips
  • 6
    ripe tomatoes, diced
  • 30
    tomato paste
  • salt and freshly ground black pepper to taste
  • 4
    spring onions, chopped
  • 8
    pieces line fish, or any firm white fish (x 115 g each)
  • 125
    coriander leaves


Melt butter, add onion, garlic, ginger (grated and strips)and saffron or turmeric and cook over medium heat for 2 to 3 minutes, until onion becomes translucent.
Add 2 cups of water, tomatoes, tomato paste and salt.
Simmer, covered, for 20 minutes.
Add spring onions, fish pieces and coriander to tomato broth and cook, covered for 7 minutes.
Divide fish and broth between 4 soup bowls.
Garnish with slivers of spring onions and coriander.

Read more on: fish/seafood  |  sauté

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