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STEWED FISH WITH TOMATO, SAFFRON, AND GARLIC SAUCE
from "The Well-Filled Tortilla Cookbook" by Susanna Hoffman and Victoria Wise

Fish, stewed and smothered in its own sauce, turns blander varieties, such as some of the rock cods, into rich, distinctive fillings.

Serves 4 to 6
Takes 20 to 40 minutes
 The Well-Filled Tortilla Cookbook
INGREDIENTS (CLICK TO BUY)

For the Fish
2 1/4 pounds meaty white fish fillets or chunks, such as snapper, cod, sea bass, halibut, cut 1/2- to 3/4-inch thick
2 tablespoons fresh lime juice
Salt
3 pounds fresh tomatoes, coarsely chopped, juices reserved
10 garlic cloves, cut into thin slivers
Large pinch of saffron threads or 1/2 teaspoon powdered saffron
1 cup chopped parsley leaves
1 1/2 cups chicken stock or broth
4 tablespoons (1/2 stick) butter
18 corn or 12 flour tortillas, warmed or crisped just before serving

For the Topping
Chopped cilantro or 4 cups shredded lettuce

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PREPARATION

1. Place the fish in a large non-reactive baking dish. Sprinkle the lime juice over it and salt lightly. Set aside while preparing the sauce.
2. To make the sauce, divide the tomatoes, garlic, saffron, parsley, stock, butter, and 1/2 teaspoon salt between 2 large non-reactive skillets or stew pots. (Or use one pan, cook the fish in several rounds, and allow more time for reducing the sauce at the end.) Bring to a boil. Cook over medium heat until the tomatoes are soft but still hold their shape, about 10 minutes.
3. Divide the fish fillets between the pans, keeping them in one layer. (Don't overlap or stack them or they won't cook evenly.) Simmer for 2 minutes. Turn and simmer just until the fish begins to flake when prodded with a wooden spoon, about 2 minutes more.
4. Break the fish fillets into bite-size pieces, removing any remaining bones.
5. To assemble, spread about 1/3 cup of the fish in the middle of a tortilla. Spoon a few tablespoons of the sauce over the fish, top with cilantro or lettuce. Fold and serve.


Buy The Ingredients Cod Halibut Sea Bass
Product nutrition and information
 Quantity Ingredients Est.Price
  Wild Snapper Fillet - $29.99/lb
 6 - 8 oz, Hand-cut
 
  Limes - $0.59/ea
 
 
  Beefsteak Tomatoes, Large - $2.99/lb
 
 
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
 
  Italian Parsley - $1.29/ea
 approx. 4oz
 
  College Inn 99% Fat Free Chicken Broth - $3.49/ea
 32fl oz
 
  Mission Flour Tortillas, Medium - $2.99/ea
 8", 10ct
 
  Cilantro - $0.99/ea
 approx. 4oz
 
You May Already Have
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Roland Pure Spanish Mancha Saffron
This product is currently unavailable.
 
Estimated Total:  
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