Fish Ragout with Saffron

Ingredients

• 500 g fish fillet (e.g., cod)
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 400 g Carrots
• 400 g leeks
• 2 onions
• 2 Tomatoes
• 2 Bay leaves
• 3 tbsp olive oil
• 1 l fish stock (homemade or bottled)
• 50 ml Noilly Prat
• 1 pinch saffron (ground)

Instructions

1. 1.

   Cut the fish into portions, drizzle with lemon juice and season with salt and pepper.

2. 2.

   Peel the carrots and cut them into about 1 cm thick slices. Wash the leeks, trim them, and slice the white and light green parts into about 1 cm thick pieces. Peel the onions and finely dice them.

3. 3.

   Wash the tomatoes and cut them into wedges.

4. 4.

   Heat oil in a pot and sauté the onions until translucent. Add the carrots and leeks, cook briefly, then pour in the fish stock and Noilly Prat, stir in saffron, add the tomatoes and bay leaves. Season with salt and pepper and simmer for about 8 minutes. Then add the fish pieces and let them cook for about 4 more minutes. Serve the saffron fish ragout.