1 1/2 poundbarramundi fillet, sliced crosswise 1 inch thick
2shallots, thinly sliced
2carrots, sliced into 1/2 inch rounds
1teaspoon fresh thyme leaves
Pinch of saffron threads
1/3 cupdry white wine
Basil leaves for garnish
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.
Step 1In 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 2Add 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 3Stir 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.
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