John Myers
Stockfish with Peas in Saffron Sauce
The perfect stockfish with peas in saffron sauce recipe with a picture and simple step-by-step instructions.
- 4 Pc. Stockfish fillet without skin a 80 gr
- Flour for flouring
- Salt
- White milled pepper
- Chilli from the mill
- 1 tablespoon Finely diced onion
- 0,1 liter White wine
- 1 tablespoon Noilly Prat
- 0,2 liter Fish stock
- 5 tablespoon Whipped cream
- 120 g Green frozen peas
- 3 tablespoon Extra virgin olive oil
- 320 g Peeled waxy potatoes
- 1 Pc. Tomato fresh, peeled, pitted, finely diced
- 1 pinch Sugar
- 2 Letter Saffron threads
- To prepare cod fish, see recipe / 456606 / Codfish “Alicante”
- Dry the fish fillet well and season with salt, pepper and chilli. Flour and fry in hot olive oil on both sides in a pan. Remove and sauté the dumplings. Deglaze with wine and Noilly Prat, reduce a little, add the fish stock, saffron and peas, cover and let simmer for about 7 minutes.
- In the meantime, cook the potatoes in salted water until they are done.
- Season the sauce with the peas and fold in the whipped cream. Place the fish fillets with the diced tomatoes and heat carefully. Arrange the potatoes on preheated plates and pour the sauce with the vegetables and fish on top.
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