Ingredients
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2 tablespoons olive oil
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1 large sweet onion, chopped
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3 celery ribs, diced
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3 -4 garlic cloves, minced
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1/2-1 teaspoon paprika
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1/2 teaspoon turmeric
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1/2 teaspoon ground coriander
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6 cups chicken broth
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1 1/2 lbs firm white fish fillets, raw
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1 (15 ounce) can diced tomatoes, undrained
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2 large potatoes, peeled and diced small
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1 bay leaf
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salt, to taste
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pepper, to taste
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2 -3 saffron threads, crushed
Instructions
- Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
- Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
- Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
- Remove the bay leaf.
- Add salt and pepper to taste.