20 min
Prep
35 min
Cook
2
Serves
Ingredients
Other
olive oil1 tablespoon
onion, finely chopped0.25 pieces
red bell pepper, finely chopped0.25 pieces
green bell pepper, finely chopped0.25 pieces
garlic, finely chopped0.5 pieces
tomatoes, peeled and diced2 pieces
bay leaf1 pieces
3-4 saffron threads1 pieces
white pepper powder*1 teaspoon
white wine80 ml
fish broth*160 ml
coconut cream*2 tablespoons
Freshly chopped coriander1 pieces
hake or codfish (4 fillets)300 g
Salt1 pieces
Method
01
Heat the oil over low eat in a low casserole.
02
Start with the sofrito: add the onion, red and green pepper and garlic. A pinch of salt and cook over low heat for about 10 minutes or until soft.
03
Add the diced tomatoes and cook for another 2-3 minutes.
04
Stir in the bay leaf, saffron, white pepper powder and white wine. Cook for another 2 minutes.
05
Pour the fish broth and the coconut cream in and bring into a boil.
06
Simmer for 2 minutes and add the fish fillets.
07
Cook over low heat until the fish is just done, about 10 minutes.
08
Sprinkle with some chopped coriander and enjoy it!