Orzo Pasta with Saffron, Stockfish and Vegetables

Ingredients

• 250 g stockfish
• 150 g chickpeas
• 100 fresh green beans
• 1 green bell pepper
• 1 onion
• 1 tsp saffron strands
• 4 Sage leaves
• 75 ml white wine
• 250 g orzo pasta
• 200 ml vegetable broth
• olive oil
• Salt
• ground black pepper
• Cayenne pepper

Instructions

1. 1.

   Soak the stockfish in cold water for at least 12 hours, changing the water several times. Then cook the fish in boiling water for about 15 minutes. Remove, let it cool slightly, remove skin and bones, and roughly flake.

2. 2.

   Soak the chickpeas overnight as well, then simmer them gently in salted water for about 45 minutes. Blanch the green beans briefly in salted water, shock in ice water, and drain. Wash the bell pepper, halve it, trim, and slice into very thin strips. Peel and finely chop the onion. Add saffron strands to the white wine.

3. 3.

   Sauté the onion in 2 tbsp hot oil until translucent, then add the orzo pasta and bell pepper strips, deglazing with the saffron‑wine mixture. Simmer while stirring for about 5 minutes. Gradually pour in vegetable broth, allowing the liquid to be absorbed by the pasta. Add chickpeas, green beans, sage leaves and stockfish pieces. Stir and simmer for another 5 minutes.

4. 4.

   Season with salt and pepper, drizzle with olive oil, sprinkle cayenne pepper, and serve hot.