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- 1 1/2 cups very hot water
- 1 tsp. saffron
- 1 tsp. extra virgin olive oil
- 1 cup fresh cilantro, stems and leaves separated
- 6 garlic cloves, peeled
- 2 red bell peppers, seeded and cut into four strips
- 1/2 jalapeño, halved (if you like it less spicy, you can remove the seeds and ribs)
- 8 fillets of any thick piece of fish (halibut, salmon, sea bass)
- 1 tsp. paprika
- 2 tsp. salt
- 1 tsp. black pepper
- In a large cup, place saffron and hot water. Stir and cover tightly with saran wrap. Set aside.
- In a large skillet over low heat, drizzle olive oil.
- Sprinkle cilantro stems all around the bottom of the pan.
- Arrange red pepper slices, skin side down, on top of the stems.
- This will create little "cups" where the fish will go.
- Place jalapeños, skin side up, in between red pepper slices.
- Fit garlic cloves in any crevices between the peppers.
- Raise heat to medium, and allow peppers to cook for 3-4 minutes.
- Place fish over peppers, nestling them into the "pepper cups".
- Sprinkle salt and pepper over fish.
- Pour the saffron broth over the fish.
- Sprinkle paprika and cilantro leaves over the top of the fish.
- Bring liquid to a boil, reduce heat, cover the pan and allow to simmer for 8-10 minutes.
- Remove cover and allow liquid to reduce for another five minutes.
- Don't worry! There will still be enough "juice" to dip your bread into!
- The only change I've made to my grandmothers recipe is that I don't put chickpeas in mine. I don't have a good reason for leaving them out, except that it's one less step and sometimes I get lazy.
- If you however, are not lazy, you can add a can of rinsed chick peas around the fish before you pour the saffron broth in.
Peas, Love & Carrots https://peaslovencarrots.com/