Orzo Pasta with Saffron, Stockfish and Vegetables
Ingredients
- Ingredients
- 250 grams Stockfish
- 150 grams dried chickpeas
- 100 fresh green Beans
- 1 green Bell pepper
- 1 onion
- 1 generous pinch Saffron
- 4 leaves Sage
- 75 milliliters white wine
- 250 grams Orzo
- 200 milliliters Vegetable broth
- olive oil
- salt
- freshly ground peppers
- cayenne pepper
Preparation steps
Soak the fish for at least 12 hours in cold water, changing the water several times. Then cook the fish for about 15 minutes in boiling water. Remove, let cool slightly, and remove the skin and bones.
Also soak the chickpeas overnight, then cook in simmering salted water about 45 minutes. Blanch the green beans, plunge into salt water and drain. Rinse the peppers, cut in half, trim and cut into very thin strips. Peel the onion and finely chop. Add the saffron threads to the white wine. Sweat the onion in 2 tablespoons hot oil, then add the pasta and pepper strips and deglaze with the saffron-white wine. Simmer for about 5 minutes, while stirring. Gradually pour in the vegetable broth and let the pasta absorb the liquid. Then add the chickpeas, beans, sage and the fish and simmer, stirring for about 5 minutes. Season with salt and pepper and serve drizzled with olive oil and sprinkled with cayenne pepper.
