Barramundi Stew with Saffron Broth adapted from Mimi Thorisson

Serves 4 Ingredients: 1/4 cup - extra-virgin olive oil, 1 1/2 pound - barramundi fillet, sliced crosswise 1 inch thick, Kosher salt, Pepper, 2 - shallots, thinly sliced, 2 - carrots, sliced into 1/2 inch rounds, 1 - teaspoon fresh thyme leaves, Pinch of saffron threads, 1/3 cup - dry white wine, Basil leaves for garnish,
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Barramundi Stew with Saffron Broth
adapted from Mimi Thorisson

  • 20m prep
  • 15m cook
  • Serves 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Chardonnay

  • Perfect for Weeknights

  • Perfect for Family

Ingredients

¼ cup extra virgin olive oil
1 1/2 The Better Fish® Barramundi Skinless Fillets
sliced crosswise 1 inch thick
kosher salt
pepper/spice
2 shallot
thinly sliced
2 carrot
sliced into 1/2 inch rounds
1 teaspoon thyme leaves
pinch saffron threads
cup dry white wine
basil leaf
for garnish
Servings

Nutrition per serving

Calories 242.76kcal 12%
Fat 15.22 22%
Carbs 5.91 2%
Sugars 2.55 3%
Protein 16.88 34%
Sodium 242.51mg 12%
Fiber 1.38 5%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 242.76kcal 12%
Fat 15.22 22%
Saturated Fat 2.41 12%
Monounsaturated Fat 10.41 1041%
Polyunsaturated Fat 1.55 155%
Carbs 5.91 2%
Fiber 1.38 5%
Sugars 2.55 3%
Protein 16.88 34%
Cholesterol 42.53mg 14%
Sodium 242.51mg 12%
Calcium 24.75mg 3%
Magnesium 7.52mg 2%
Potassium 430.8mg 12%

% Daily Value*

Iron 0.39mg 3%
Zinc 0.14mg 1%
Phosphorus 19.9mg 3%
Vitamin A 1541.43mkg 193%
Thiamin B1 0.03mg 3%
Riboflavin B2 0.02mg 1%
Niacin B3 0.34mg 2%
Vitamin B6 0.09mg 6%
Folic Acid B9 11.11mkg 6%
Vitamin B12 0mkg 0%
Vitamin C 3.06mg 4%
Vitamin D 7.65mkg 153%
Vitamin E 2.28mg 19%
Vitamin K 19.67mkg 26%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
8.5 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 1.38   5% DV
Protein 16.88   34% DV
Calcium 24.75mg   3% DV
Magnesium 7.52mg   2% DV
Potassium 430.8mg   12% DV
Iron 0.39mg   3% DV
Vitamin A 1541.43mkg   193% DV
Vitamin C 3.06mg   4% DV

Nutrients with negative impact

Saturated Fat 2.41   12% DV
Carbs 5.91   2% DV
Sugars 2.55   3% DV
Cholesterol 42.53mg   14% DV
Sodium 242.51mg   12% DV

I’m just’ah-mad about saffron… Saffron’s-mad-about barramundi. Barramundi Stew with Saffron Broth might fly under the radar as winter comfort food, but it’s deceivingly easy to adapt for year-round enjoyment!
Recipe adapted from Mimi Thorisson’s Monkfish Stew with Saffron Broth. Food styling and photography by Jenny Huang of Hello My Dumpling.

Instructions

Step 1
In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the barramundi with salt and pepper and cook over moderate heat, turning, until light golden, about 3 minutes. Using a slotted spoon or tongs, transfer the barramundi to a plate.
Step 2
Add the remaining 2 tablespoons of oil and the shallots to the casserole and cook over moderate heat, stirring occasionally, until softened, about 2 minutes. Add the carrots and cook, stirring occasionally, until light golden, about 5 minutes.
Step 3
Stir in the thyme, saffron and wine and cook until reduced by half, about 1 minute. Add 1/2 cup of water along with the barramundi and any accumulated juices. Bring just to a simmer, cover and cook over low heat until the vegetables are tender and the fish is cooked through, about 15 minutes. Spoon the stew into shallow bowls, garnish with basil and serve with potatoes.
Suggested sides
  • Steamed
    New Potatoes
  • Bibb Lettuce
    Salad
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