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Meredith H.: "The fish has a light taste. Though the recipe doe…" Read More
7Ingredients
200Calories
30Minutes
This recipe for Spanish Fish in Saffron Sauce will give you reason to buy a whole lot of your favorite white fish. This recipe uses dogfish, but you can also use cod or any other cod like fish. Lightly fried, the saffron sauce, made with sauteed onions and garlic, toasted saffron, sherry, and ground almonds, is then added to the fish and the two are cooked together until the sauce thickens allowing the fish to soak up the flavors of the savory saffron sauce.
Ingredients
- 1 onion (minced)
- 50 grams olive oil
- 4 cloves garlic (minced)
- 350 milliliters dry sherry
- 4 tablespoons ground almonds
- 1 pinch saffron
- 800 grams dogfish (may substitute other codlike fish, cut into chunks)
Directions
- Saute the onion in oil until transparent. Add the garlic, stirring.
- Toast the saffron in a skillet on a piece of aluminium foil. Crush, adding a drizzle of sherry.
- Add the onion mixture to the rest of the sherry, saffron, and almonds. Cook together for at least 10 minutes. Add salt to taste.
- Heat some oil in a skillet and fry the fish on high heat until cooked through. Add the sauce and cook together for a few minutes more until thickened.
NutritionView more
200Calories
Sodium14%DV340mg
Fat15%DV10g
Protein37%DV19g
Carbs2%DV5g
Fiber3%DV<1g
PER SERVING *
| Calories200Calories from Fat90 |
| % DAILY VALUE* |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium340mg14% |
| Potassium350mg10% |
| Protein19g37% |
| Calories from Fat90 |
| % DAILY VALUE* |
| Total Carbohydrate5g2% |
| Dietary Fiber<1g3% |
| Sugars2g4% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Yummly User
★★★★★
Meredith H. 26 May 2015
★★★★★
The fish has a light taste. Though the recipe does not recommend it, I squeezed some lemon juice on the fish after frying to neutralize the fishy smell and taste caused by naturally occurring bacteria when the fish dies. I used a fork in each hand and scrambling them together to help mash up the saffron while cooking. I served on top of a bed of rice pilaf.
