Ingredients and Weight:
- Sea bass fillets: 8 (6 ounces each)
- Saffron threads: 1/4 teaspoon
- White wine: 1 cup
- Shrimp stock: 1 cup
- Olive oil: 1/4 cup
- Onion, chopped: 1/2 cup
- Garlic, minced: 2 cloves
- Tomatoes, diced: 1 cup
- Bell peppers, diced: 1/2 cup
- Paprika: 1 teaspoon
- Cumin: 1/2 teaspoon
- Bay leaves: 2
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Soak saffron in 2 tablespoons of white wine for 10 minutes.
- In a large skillet, heat olive oil over medium heat.
- Add onion, garlic, and bell peppers and cook until softened.
- Add tomatoes, paprika, cumin, and bay leaves. Season with salt and pepper.
- Pour in saffron mixture and remaining white wine. Simmer for 5 minutes.
- Add shrimp stock and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Season sea bass fillets with salt and pepper.
- Add fillets to the skillet and cook for 5-7 minutes per side, or until cooked through.
Nutritional Information:
- Calories: 300 per serving
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Delicate and flaky sea bass
- Savory and aromatic Spanish-inspired sauce
- Vibrant colors and textures
User Comments:
- "This dish is absolutely delicious! The sea bass is cooked to perfection and the sauce is flavorful and rich."
- "I love the subtle saffron flavor that permeates the entire dish."
- "The vegetables in the sauce add a nice crunch and freshness."
Special Precautions and Tips:
- Use fresh, high-quality sea bass fillets for the best flavor.
- Do not overcook the fish, as it will become dry and tough.
- If you cannot find shrimp stock, you can substitute seafood stock or clam juice.
