Saffron Fish Stew With Soba Noodles

spanish saffron stew

Soba noodles are a Japanese noodle made from Buckwheat. It is a great protein source for vegetarians as it is one of the plant-based foods that is high in essential amino acids. They are high in antioxidants and nutritionally rich.

What Are Soba Noodles?

Not really a wheat, soba noodles are in the same family as rhubarb and are a gluten-free carbohydrate.

Spanish Soba Noodles Catfish Stew

Saffron is a delicate spice that is extremely expensive. When you buy it, it will be a small envelope of 1/4 grain!

1 lb fish fillet
1 qt water
1-15 oz can organic crushed/diced tomatoes
4 garlic cloves-pressed
2 tbs. slivered or pressed ginger
1 small onion minced
1 grain of saffron strand
1 tsp. ground cumin
1/2 tsp. crushed red pepper
8 oz. soba noodles
2 green onions/scallions-sliced end to end
1 lemon wedge per plate

soba noodles

  1. Heat tomatoes in a medium sauce pot.
  2. Add garlic, ginger, onion, red pepper and cumin and heat to a boil.
  3. While boiling, break and add in soba noodles. Stir well.
  4. Rub saffron between your finger and thumb as you add it to the pot.
  5. Reduce heat so it is still boiling but not too hard.
  6. Gently place catfish on top of noodles cook for 10-15 minutes.
  7. Stir in sliced green onions.
  8.  Serve in Asian Style bowls topped with a lemon wedge.
  9. Squeeze lemon into stew as you eat it! YUMMY!

This recipe serves 5-6 and can be made with any kind of fish. I typically use catfish but sea bass, tilapia or any other firm-fleshed fish may be used.

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