Low-carb trout stew with saffron
Low-carb trout stew with saffron and fennel. A warming fish dinner that contains omega-3 fatty acids.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 25 min
- Total time: 40 min
- Calories: 320 kcal per serving
- Protein: 32 g
- Fat: 14 g
- Carbs: 12 g
Ingredients
- 1 tin of tomatoes
- 1 fennel bulb
- 1 onion
- 300g trout fillet
- 1 pinch of saffron
- 1 tbsp olive oil
Method
You’ll need: saucepan · chopping board · knife
- Finely dice the onion and cut the fennel bulb into thin, bite-sized strips.
- Gently cook the veg in the hot olive oil until the onions are soft and translucent.
- Pour in the tinned tomatoes and a splash of water and stir in the saffron threads.
- Let the broth reduce gently for a good 15 min, until the fennel is soft.
- Cut the trout fillet into wide pieces, lay them in the hot broth and let the fish cook gently over a low heat.
Good to know
Fish doesn't always have to be pan-fried. In a light tomato broth it cooks very gently and stays extremely juicy.
Swaps
Trout fillet → salmon fillet (if you prefer a fish with slightly larger flakes and a stronger flavour).
Cooking tips
Don't let the stew boil hard once the fish is in the sauce, or the pieces will fall apart straight away.
Storage
Reheated fish easily turns dry, so always eat this quick stew fresh.
Allergens
Contains fish. Completely gluten-free, lactose-free and nut-free.
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