Pescado al azafrán con limón

Ingredientes

• 3 tablespoons extra virgin olive oil
• 4 white fish fillets (such as cod
• hake
• halibut
• or sea bass)
• Salt to taste
• Black pepper
• to taste
• 5 cloves garlic
• finely chopped
• 1/4 teaspoon saffron threads
• 1/4 teaspoon sweet paprika
• 1/4 cup fresh lemon juice
• 1/2 cup vegetable broth or fish stock
• 2 tablespoons fresh parsley
• finely chopped

Preparación

1. 1

   Use a wide pan so the fish cooks evenly without overlapping.

2. 2

   Season the fish lightly; the sauce will add additional flavor.

3. 3

   Gently crumble the saffron threads before adding them to the pan to help release their color and aroma.

4. 4

   Do not overcook the fish—white fish cooks quickly and should remain tender and flaky.

5. 5

   Add the parsley at the end to preserve its freshness and color.

6. 6

   One-pan method keeps flavors concentrated

7. 7

   Saffron adds premium aroma and color

8. 8

   Lemon balances the richness of olive oil

9. 9

   Quick cooking preserves the fish’s delicate texture

10. 10

    Simple ingredients, professional result