Snapper in Saffron Broth with Vegetables

“Dear God!” She exclaimed from the kitchen. “I do think this is possibly the best thing I have ever cooked.”

Yes, those are my words. Was it the fact that we haven’t splurged for fresh seafood in almost 2 months and I was giddy for the snapper? Was it my lifelong love affair with saffron? Who knows. Who cares. This is utterly delicious.

Long noodles of vegetables, swimming in a delicious broth with tomatoes, leeks, garlic and saffron, I’m in heaven. This is a one-pot meal that comes together pretty quickly. You’ll make a simple saffron-tomato broth, and then steam vegetable noodles and fish right there in the same pot over the simmering broth. Looks gourmet, tastes gourmet, but any novice can pull this off.

1 large carrot

1 large zucchini

1 tablespoon butter

1 leek, chopped and cleaned

3 cloves garlic, sliced

2 large tomatoes, chopped

1 cup chicken broth

2 tablespoons minced parsley

pinch saffron

ground black pepper

3/4 pound (12 oz, or ~340 g) fresh snapper (or cod, or other white fish)

1. Spiralize the carrot and zucchini into thin noodles and set aside. (Alternately, julienne or cut into ribbons with a peeler). Season the fish with black pepper.

2. In a large skillet with a lid, heat the butter and add the leeks and garlic. Cook over medium heat until the leek is just starting to get golden bits.

3. Add your chopped tomatoes, broth, parsley and saffron. Give it a good shake of black pepper. Raise heat to medium-high. When the mixture is rapidly boiling, lay the zucchini and carrot noodles on top of everything else and cover. They will sink down as they steam.

4. After 1 minute, place fish fillets on top of the vegetable noodles and cover again. Cook 10 minutes or until fish flakes easily with a fork. (See photo, that’s done.)

5. To serve, gently place the fish on a clean plate to the side. Use tongs to divide the noodles and broth among two large shallow bowls. Top with fish and enjoy!