Ingredients

• 4 teaspoon white wine vinegar
• 1/4 cup dry white wine
• extra virgin olive oil
• olive oil
• 2 bay leaves
• 1 tablespoon thyme leaves
• 1 tablespoon finely chopped marjoram leaves
• salt and freshly ground black pepper
• 1 kg white firm fleshed fish cut into bite sized chunks
• 1/4 teaspoon ground cumin
• several saffron threads
• 2 cloves garlic peeled
• 2 tablespoons finely chopped continental parsley
• flour for dusting
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1/4 cup skinned, seeded and finely chopped tomato
• 1 1/4 cups fish stock

 

Method

Mix together the vinegar, wine, 2 tablespoons of extra virgin olive oil, bay leaves, thyme, marjoram, salt and freshly ground black pepper . Add the fish and turn to coat, leave to marinate for 1 hour. In a food processor (or mortar) mash the cumin, saffron, and a pinch of salt. Add the garlic and parsley and mix to a paste. Drain and dry the fish, reserving the marinade. Dust the fish with flour, heat a little olive oil in a pan and cook the fish. Remove from pan and set aside. Heat a little more oil and saute the onion and peppers for a minute or two. Cover and cook slowly for about 15 minutes unitl the vegetables have softened. Increase the heat and add the tomato, the reserved marinade, fish stock, cumin and saffron. Bring to the boil and then reduce to a simmer for 10 minutes. Add the fish and heat through

 

Method