1 lb Halibut or firm fleshed white fish . Cut into 1.25 inch cubes. Of course of you like salmon that is always an option
2 cups or fish stock or fume
generous pinch of saffron
3 Tbs olive oil
Chile pepper , ground dry or fresh depending on yoru taste
1 cup chopped celery , chopped
1 cup of chopped onion, chopped
1/2 cup of carrots, chopped
1 cup zuchini , chopped
8 cloves garlic, finely sliced
1 cup roma tomatoes, chopped
Cilantro leaves for garnish
zest of 1/2 lemon
Juice of 1/2 lemon
This is a flexible dish as long as you have quality ingredients. You decide whether or not you would like to, add potatoes or rice, how to modulate the stock volume depending on whether you prefer it soup or stew, whether add in shrimp/ clams or any other favorite, whether you prefer parsley or cilantro or whether you would like to have this dish with a nice crouton or not
Heat 9-10 inch saute pan pan until hot
Add olive oil , chile pepper ,onion, carrot and celery and season with kosher salt
Reduce heat to medium
After a few minutes cover and steam until al dente as you dont want them to lose all of their texture
Add chopped zuchini and sliced garlic and saute a bit more
Add tomato
Test for salt and pepper
Add saffron
Clear out center of pan and add fish cubes. Sear lightly on one side and turn over
Add juice of lemon, zest and the stock and cover
Reduce heat to lowest setting, toss all ingredients and turn off after a few minutes
Garnish with cilantro or parsley and serve in shallow bowls
