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french

Breton Fish Stew with Saffron and Potatoes

This simmered dish pairs potato, peeled and diced with fish stock, saffron threads and cod fillet, skinless. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
62 g Carbohydrates
24 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 220g cod fillet, skinless 180 kcal
  • 14g olive oil 124 kcal
  • 90g leek, thinly sliced 55 kcal
  • 8g garlic, minced 12 kcal
  • 12g tomato paste 10 kcal
  • 240g potato, peeled and diced 185 kcal
  • 360g fish stock 22 kcal
  • 40g creme fraiche 79 kcal
  • 10g lemon juice 3 kcal
  • 0g saffron threads 0 kcal
  • 0.5 tsp (1g) thyme, dried 1 kcal
  • 10g parsley, chopped 4 kcal

Cooking instructions

  1. fish stock
    Pat the fish dry and season with salt and black pepper.
  2. olive oilleek
    Heat olive oil in a small pot over medium heat. Add leek and cook 3-4 minutes until softened.
  3. garlictomato pastepotatofish stocksaffron threadsthyme
    Stir in garlic and tomato paste; cook 30 seconds. Add potatoes, fish stock, saffron, and thyme. Bring to a simmer and cook 10-12 minutes until potatoes are tender.
  4. fish stock
    Lower heat to gentle simmer. Add fish chunks and cook 3-5 minutes, just until opaque and flaky.
  5. creme fraichelemon juice
    Stir in creme fraiche and lemon juice. Taste and adjust seasoning.
  6. parsley
    Ladle into a bowl and sprinkle with parsley. Serve hot.

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