A perfect fish stew for a quick and delicious tajine-dinner. The taste of this stew develops the best in a tajine but if you don’t have a tajine you can also make it in a regular pan. Normally a tajine is used to stew the dish all day long or at least for a couple of hours but in this case that isn’t necessary. Fish doesn’t require a long stewing time and needs to remain a bit firm. For this stew I use shrimps, salmon and panga fillet but feel free to combine all different kinds of fish.
Ingredients for 4 pers.:
- 200 gr shrimps
- 200 gr salmon
- 200 gr panga fillet
- 1 onion
- 1 red chili pepper
- a couple of strings of saffron
- 250 ml cooking cream
- 150 ml fish bouillon
- fresh parsley
- pepper
How to prepare it:
Start by peeling off the skin of the shrimps (if needed). Cut the rest of the fish in bite-sized pieces. Chop the onion.
Cut the red chili pepper in half and take out the seeds. Chop the red chili pepper.
Put the strings of saffron in a small bowl and add 10 ml hot boiling water. Put your tajine (or pan) on the stove. Add some olive oil and heat it up. Once the oil is hot, add the chili pepper and the onion. Let it fritter for 2 minutes. Add the saffron. Add the cooking cream and bouillon. Stir everything and let it boil for 5 minutes.
Put the fish in the tajine. Cook it for 10 minutes until the fish is well done. Chop the parsley and add it to the stew.
The sauce of the stew is really good, so I always combine the stew with a fresh pasta, risotto or mashed potatoes.
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