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–+ servings
Saffron Mediterranean Stew

Saffron Mediterranean Stew

Savor the rich flavors of Saffron Mediterranean Stew, a Provençal-inspired dish with saffron-infused broth, tender fish, and creamy aioli. Perfect for cozy meals or dinner parties.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 600 g white fish (such as monkfish or cod)
  • 1 liter fish stock
  • 2 potatoes, cut into cubes
  • 1 bulb fennel, thinly sliced
  • 1 pinch saffron threads
  • 2 cloves garlic, minced
  • 2 units egg yolks
  • 150 ml olive oil
  • 1 bouquet bouquet garni (parsley, thyme, bay leaf)
  • to taste Salt and pepper

Equipment

  • Large pot or cocotte
  • Whisk
  • Sharp knife
  • Wooden spoon

Method
 

  1. Heat the fish stock in a large pot with the bouquet garni.
  2. Add the sliced fennel and cubed potatoes, cooking gently for about 15 minutes.
  3. Carefully add the chunks of white fish to the pot and simmer for another 8–10 minutes.
  4. In a separate bowl, whisk together the egg yolks, minced garlic, and a few strands of saffron.
  5. Slowly drizzle in olive oil while whisking continuously to create a thick aioli.
  6. Remove the cooked fish and vegetables and set aside.
  7. Stir the saffron aioli into the hot broth, then ladle the stew back over the fish and veggies.
  8. Garnish with garlic-rubbed croutons.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 10mg

Notes

For best results, use high-quality saffron with deep red threads. Fresh fennel can enhance flavor, so try to find it at a local market. Serve with crusty bread to soak up the flavorful broth. Leftovers can be stored in an airtight container in the fridge for up to two days, but avoid freezing. When reheating, add a splash of water or stock to maintain consistency.
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