Barramundi Stew with Saffron Broth

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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Fan Created

Barramundi Stew
with Saffron Broth

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

  • Pairs with Chardonnay

  • Perfect for Weeknights

  • Perfect for Family

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

Barramundi Stew with Saffron Broth

I’m just 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.

  1. 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.
  2. 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.
  3. 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.
Suggested sides
  • Steamed
    New Potatoes
  • Bibb Lettuce
    Salad
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