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01 useful ida recipe - Warming fish & vegetable pan with saffron yogurt

Warming fish & vegetable pan with saffron yogurt

“This fish dish is a nice bidding dish on a Saturday night. Maybe it's everyday food in a port city like Simrishamn. The fish becomes a bit more luxurious when served with a click of saffron yogurt. Smells lovely! ”

cooked and written off Ida Hallberg, Health coach & SPA therapist

Do this:

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  1. Cut the vegetables into smaller pieces. Fry half of the leeks, fennel, bell peppers and zucchini in glossy olive oil in a large frying pan.
  2. Pour half of the can tomatoes and 2 dl water.
  3. Season with pepper and herb mixture and a tablespoon of dill cut. Sew about 5 minutes.
  4. Prepare the cod by rolling the fillets and place a toothpick in each roll to hold together. If the fillets are large then divide them in the middle and roll each portion separately.
  5. Increase the heat and cook up the vegetable mixture and then put in the fish as well as the rest of the vegetables and cherry tomatoes. Then lower the heat so that the fish stays together and simmer for about 5 min. Fill with some water if needed. Turn each fish reel halfway through.
  6. Stir together saffron with yogurt in a bowl.
  7. Taste of fish & vegetable pan and cut over dill. Place the pan on the table and serve immediately. A couple of spoons of saffron yogurt tastes great!

4 portions

700 g cod file
15 cm leeks
Fennel - small piece or to taste
1 small green pepper
2 / 3 zucchini
400 g canned cherry tomatoes
5-6 tablespoon dill (fresh or frozen)
1 pinch of black pepper or to taste
5-6 tsp Spicemaster Garlic & Herbs or to taste

Cold saffron sauce
2-3 dl yogurt
1 pack of saffron

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