Fish with Vegetables

Ingredients

• 800 ml fish stock
• 2 sage leaves
• 1 stalk of lavender
• 1 tsp saffron powder
• 8 spring onions
• 200 g Cherry tomatoes
• 4 fish fillets about 150 g each (e.g., halibut)
• Salt
• Pepper

Instructions

1. 1.

   Heat the fish stock to just below boiling. Add the sage, lavender sprigs and saffron. Reduce heat to about 70°C. Wash and trim the spring onions; leave whole or cut into pieces depending on size. Add them to the stock. Wash and halve the tomatoes. Rinse the fish fillets. Season the broth with salt and pepper. Place the fish in the stock with the tomatoes and gently simmer for about 8 minutes.

2. 2.

   Season the fish with vegetables and serve.