TOMATO-POACHED FISH WITH SAFFRON & CHICKPEAS - Cuisine Magazine - From New Zealand to the World
Flavorful tomato-poached fish with saffron and chickpeas, served with crusty bread or creamy polenta. Easy and delicious!
Ingredients
- pinch of saffron threads
- 250ml (1 cup) hot water
- 1 tablespoon extra virgin olive oil
- 20g unsalted butter
- 3 garlic cloves, roughly chopped
- sea salt
- ½ teaspoon dried chilli flakes
- 125ml (½ cup) dry white wine
- 200g canned whole peeled tomatoes
- 3 parsley sprigs, leaves picked and roughly chopped, stalks reserved
- 400g canned chickpeas, drained and rinsed
- 600g skinless fillets of firm white fish, cut into 3cm pieces
- juice of 1 lemon
- crusty bread or soft polenta, to serve
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