Directions:
- Crush the saffron threads and add to a small bowl with a few teaspoons of the wine.
- Heat the olive oil in heavy large pot over medium-high heat. Add the chopped onion and garlic and sauté until just golden, about 4 minutes.
- Add the bell peppers and stir. Cook an additional 2 minutes. Add the tomato and zest and cook 2 minutes longer. Add the white wine and stock and simmer about 5 minutes.
- Add the fish and reduce the heat to low. Add the parsley and saffron and let simmer another three to five minutes. You do not want the fish to over cook. Taste and add salt and pepper as needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.19 Kcal (943 kJ) | ||
| Calories from fat | 48.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 8% | |
|---|---|---|---|
| Cholesterol | 61.98mg | 21% | |
| Sodium | 499.13mg | 21% | |
| Potassium | 865.03mg | 18% | |
| Total Carbs | 8.79g | 3% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 26.57g | 53% | |
| Vitamin C | 60.3mg | 100% | |
| Vitamin A | 1mg | 33% | |
| Iron | 18.6mg | 104% | |
| Calcium | 141mg | 14% | |
| Amount Per 100 g | |||
| Calories | 54.08 Kcal (226 kJ) | ||
| Calories from fat | 11.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 8% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 21% | |
| Sodium | 119.86mg | 21% | |
| Potassium | 207.72mg | 18% | |
| Total Carbs | 2.11g | 3% | |
| Sugars | 0.99g | 17% | |
| Dietary Fiber | 0.44g | 7% | |
| Protein | 6.38g | 53% | |
| Vitamin C | 14.5mg | 100% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 4.5mg | 104% | |
| Calcium | 33.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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