Chilean Sea Bass in Saffron Broth with cabbage, leeks, and sweet potatoes
Author: 
Recipe type: Dinner, Fish
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
The absolute best use of saffron I could possibly think of in a meal. This dish is incredibly healthy, and rich in flavor. Great for a Friday night at home, family meal, or special occasion.
Ingredients
  • 3 small sweet potatoes
  • 1 head of cabbage
  • 2 large leeks
  • 1 medium shallot
  • 1 cinammon stick
  • 2 twigs of thyme
  • 3 cups of fish stock
  • 3 5 oz fish filets (chilean sea bass or cod) with skin on.
  • 2 tbsp Berbere spice
Instructions
  1. Boil a very large pot of medium to well-salted water
  2. Slice your potatoes into discs
  3. Slice your leeks into discs. Discard the bottoms and the tops.
  4. Slice half a cabbage head into ribbons. Wrap up the other half of the cabbage and store for another day.
  5. Boil your vegetables one at a time removing and setting to dry after they are done boiling-first the potatoes (10min), then the leeks(8min), then the cabbage (5 minutes). The leeks and cabbage should be bright green, soft to the touch and somewhat crunchy.
  6. Combine thyme, 2 cups of fish stock, cinammon, shallot, and saffron in a sauce pan and let sit for a few minutes.
  7. Simmer the broth in the sauce pan and allow the broth to cook down once or twice, adding fish stock back to the broth each time.
  8. Heat two tbsp of olive oil on medium high heat so that the oil moves around the pan with ease.
  9. Turn the heat down to medium, and sear your fish filets one at a time. 4-5 minutes on the top and again on the bottom should do it.
  10. Add your vegetables to the broth and empty into a large bowl to be served family style or individual bowls for individual servings.
  11. Position filet on top and enjoy!
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/01/14/chilean-sea-bass-in-saffron-broth/