Haddock in a Saffron Sauce

220 Calories

per portion - serves 2

Saffron and garlic lend a typical Spanish flavour to this easy way of preparing fish.



  • 240g haddock fillet, cut into cubes
  • 2 tsp extra virgin olive oil
  • 1/2 small onion, finely chopped
  • 1 clove garlic, finely chopped or pressed through a crusher
  • 1/2 green pepper, finely chopped
  • 250ml chicken stock
  • 100g tomato, skinned and chopped
  • pinch of saffron strands
  • freshly grated nutmeg
  • sea salt and freshly ground black pepper