Saffron fish

Saffron is the star of this dish and why not – saffron has such a beautiful vibrant colour and fabulous health benefits! In ancient cultures, saffron was used to relieve stomach pains and kidney stones and was also used as an agent in improving the circulation of blood. Today it is believed to be the antioxidants, in particular the carotenoids, that are largely responsible for a number of saffron’s health benefits, including inhibiting skin tumours, improving arthritis and improving eye and vision health.

Of course this tasty broth has a healthy dose of garlic and onion to strengthen your immune system, and an abundance of fresh ginger to increase circulation and warm you up! Ginger is great as it reduces inflammation, so with the addition of white fish its going to pack an anti-inflammatory punch! And prevent cancer growth! Lastly cooked tomatoes literally burst with the powerful antioxidant lycopene. This antioxidant is great for your heart, and is activated during the cooking process.

Notes:

Due to the cost of saffron, there are many adulterated and fake products being dyed to imitate saffron. To determine whether or not what you have bought is fake or adulterated immerse a bit of the product in warm water or milk. If the liquid colors immediately, then the saffron is fake. Genuine saffron must soak in either warm water or milk for at least 10 to 15 minutes before its deep red-gold color and the saffron aroma begin to develop.

 

Ingredients

 

  • 2 tsp’s organic butter or ghee
  • 1 large pinch of saffron threads
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tsp of grated ginger
  • 30g or 1 tbsp of ginger, peeled and cut into thin strips
  • 2 cups of filtered water
  • 6 ripe Roma tomatoes
  • 2 tbsp of tomato puree
  • ½ teaspoon of sea salt
  • 4 spring onions, cut into lengths
  • 2 pieces of white fish
  • 1 cup of coriander leaves

 

Preparation

 

Put the butter (or ghee), saffron, onion, garlic and all the ginger into a large fry pan or wok. Cook on a medium heat for 3-5 minutes, until the onion becomes golden and translucent.

Add 2 cups of filtered water, the tomatoes and tomato paste. Add salt and simmer covered for 20 minutes.

Put the fish pieces and spring onions in the tomato broth and cook, covered for approximately 7 minutes.

Serve in pasta bowls on its own or with vegetables, quinoa or brown rice.