Foodkit Recipe
Ray’s Mediterranean Fish Stew with Saffron
Serves 2 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Onions (Brown) | Peel and finely chop |
| Carrots | Peel the carrot and remove the ends of the carrot. With the remaining carrot, thinly slice. |
| Celery | Wash and thinly slice 1/2 the stick. |
| Fennel Bulb | Outer coarse leaves removed, bulb halved, cored and thinly sliced. Reserve some of the tender fennel leaves. |
| Garlic Cloves | Peel and chop or slice finely |
| Thyme | |
| Fennel Seed | |
| Fish Stock | Use half. |
| Potatoes | Peel potatoes and dice into 3cm cubes |
| Saffron | |
| Baby Roma Tomatoes | Use half the can. |
| Tarakihi (Fillet) | Cut the fillets into 4cm pieces. |
| Parsley | Finely chop |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 10 mins | Heat 2 tablespoons of oil in a frying pan over moderate heat and add the onion, carrot, celery, fennel, garlic, thyme and fennel seeds.Fry gently without browning for 10 minutes or until the onion is soft. |
|---|---|
| Step 2 10 mins | Add the stock, potatoes and saffron to the pan and mix well. Bring to the boil, cover and simmer for 10 minutes or until the potatoes are tender. |
| Step 3 10 mins | Add the tomatoes and parsley, mix well and simmer for 5 minutes. Place the fish chunks side by side on top of everything, cover and simmer for 5 minutes or until the fish is just cooked. |
| Step 4 2 mins | Uncover, taste and season with slat and black pepper. Sprinkle the reserved fennel leaves on top and serve. |
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