Fish with Vegetables
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 800 milliliters fish stock
- 2 leaves Sage
- 1 sprig Lavender
- 1 generous pinch ground saffron
- 8 scallions
- 200 grams Cherry tomatoes
- 4 fish fillets each about 150 grams (such as halibut)
- salt
- peppers
Preparation steps
1.
Heat fish stock just below the boiling point. Add sage with lavender flowers and saffron. Reduce heat to about 70°C (approximately 150°F). Rinse scallions and cut into large pieces, add to the broth. Rinse and halve tomatoes. Rinse and pat dry fish. Season broth with salt and pepper. Add fish with tomatoes to the broth and simmer for about 8 minutes on low heat.
2.
Season to taste and pour into bowls. Serve.
