Serves 4  

Saffron is a special ingredient that comes from a beautiful purple flower called the Saffron Crocus. My family enjoys this stew on early fall days when the weather is just starting to turn cool, but we still have fresh tomatoes from our garden.

  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 2 cups diced tomatoes, fresh or canned
  • 1 cup hot water
  • 5 saffron threads
  • 1 bay leaf
  • ½ pound fresh halibut or other white fish
  • ½ teaspoon whole dried oregano
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh parsley
  • Calendula petals for garnish, optional

Start the stew

Put the garlic and the olive oil into a large saucepan and cook over medium heat, stirring often, until the garlic is fragrant, but not brown. Add the tomatoes and cook until the tomatoes begin to soften, about 5 minutes more. Add the water, saffron and bay leaf. Cover and simmer 10 more minutes.

Cook the fish and finish the stew

Rinse the halibut in cold water and cut into ¾-inch pieces. Add the fish, oregano and pepper to the soup and cook only until the fish loses its translucence, 3 to 5 minutes. Stir in the salt, basil and parsley. Taste for seasoning. Ladle into bowls and garnish with the calendula petals, if desired. A sprinkle of fresh parsley or basil is also a pretty garnish.

 

Note: Calendula petals come from the edible, daisy-like Calendula flower. These easy to grow annual flowers grow in various shades of yellow, orange and apricot. Their mild tangy taste and bright color make them a favorite garnish for soups, stir-fries, and salads. For a colorful effect, fresh or dried calendula petals can be floated in soup or cooked with rice.

© Lynn Walters 2001