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| What You Need: |
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˝ cup water
Large pinch of saffron
1 onion, thinly sliced
2 tablespoons butter
2 cloves garlic, minced
1 green pepper, chopped
1 tomato, peeled and chopped
1 teaspoon salt
4 small potatoes, peeled and cubed
4 fish fillets (red snapper, halibut or cod)
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| How To Cook: |
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1. In a small bowl, soak the saffron in the water. Put the onion, butter, garlic, green pepper, tomato, salt, and potatoes in a covered casserole.
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2. Cook in the microwave oven about 10 minutes or until the potatoes are tender, stirring several times.
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3. Add the water and saffron mixture and blend well into the hot vegetables.
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4. Add the fish and cook, covered, in the microwave oven for about 5 minutes or until the fish flakes easily.
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5. Serve from the casserole.
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TIP:
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Fish cooks rapidly and retains its moisture in the microwave oven. If you prefer a soupier stew, add a little extra liquid at the end and cook just enough to heat the liquid.
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