6 June, 2022

Fish stew with roast garlic & Saffron

Ingredients (Serving 4-5 Portions people):

• Large pinch of Sun’s Secret Saffron strands
• 4 garlic Cloves
• Few pinches of flaky sea salt
• 50ml Pernod
For the Soup:
• 1pinch of Sun’s Secret Saffron
• 750ml pasta
• 50ml Pernod
• 200ml white wine
• 300g gurnard fillets, large chunks
• 200g prepared squid and tentacles, rings
• 4 celery sticks
• 4 garlic cloves
• 2 tbsp. olive oil
• 1 fennel bulb
• 2 tbsp. fennel seeds
• 2 bay leaves
• 1 lemon, Juice
• 1 onion
• 1 red chili
• 4 tbsp. flat leaf parsley, chopped
• baguette, toasted slices to serve
• 3 grey mullet fillets, large chunks

Fish stew with roast garlic & Saffron


Do you Love Traditional Mediterranean Foods?

A classic & traditional fish soup which is very fragrant & makes for a satisfying lunch or dinner that naturally made with fresh ingredients.


Steps to make this especial recipe by the method of Sun’s Secret Kitchen

  • STEP 1:

At First, to make the saffron and garlic paste, cut the whole heads of garlic in half.

Then, cut the garlic on a baking tray. Drizzle over a little olive or vegetable oil and season with sea salt & pepper.

Next, it’s better that cover with foil and bake for 40-50 minutes until softened and the garlic has turned golden brown.

  • STEP 2:

Meanwhile, you make the soup base. Chop the fennel, celery, onion and thinly slice the red chili. Then, heat the oil in your saucepan and add the chopped vegetables.

Next, grate the garlic into the pan and add the fennel seeds. Stir and then cover for 10 minutes until sweat.

At this stage, add the saffron and bay leaves, then cook for a further 10 minutes until the vegetables be soften.

After that, pour in the Pernod and wine, bring to the boil and then add the pasta and water. Bring to the boil, then turn the heat down & cook for 45 minutes, then leave to cool a little

  • STEP 3:

Next, transfer the soup to a blender and blend until smooth, then pass through a fine sieve into a clean saucepan and after that, reduce over a medium heat

When it is the consistency of pouring cream, remove from the heat and set aside please and chill in the fridge until needed.

  • STEP 4:

For the paste, pour the Pernod into a saucepan and add the saffron. Bring to the boil, add the olive oil and warm gently.  Then, take off the heat and leave to cool.

  • STEP 5:

When the garlic is golden brown, remove the tray from the oven and squeeze the cloves out into the bowl of a pestle and mortar.

Add a large pinch of sea salt and pound to a paste. Slowly add the saffron- olive oil, stirring constantly. Transfer to a clean container and chill until needed.

  • STEP 6:

After that, bring the soup base to the boil in a pan, then turn down to a light simmer and taste for seasoning.

Add the chunks of fish and squid and poach the fish in the soup for 10 minutes gently. Then, remove from the heat and stir in the lemon juice and parsley.

Serve the soup into bowls and piling up the fish in the center.  Then, spoon on the saffron and garlic paste and sprinkle over some freshly chopped parsley.

We offer serve with toasted slices of baguette and combination of the extra saffron and garlic paste on the side… Bon Appetit

Serve & Enjoy it! …

Saffron is one of the most important & special ingredient in this unique & delicious recipe which will dazzle you. So it’s best to buy & use high quality. If your grocery store doesn’t carry it, we suggest to try our International food market in Sun’s Secret Website.

You can buy super grade Sun’s Secret saffron here.

Sun's Secret

 eat realx and enjoy everyday  with Sun’s Secret

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