Serves 3-4
Finley slice the garlic, fennel and onion. In a pan,
fry the garlic, onion and fennel in olive oil on low heat for a few minutes
until soft. Peel and slice the carrots into ½ cm slices, peel and cut the
potatoes in quarters. Add the carrots and potatoes to the pan, and let it fry
on low heat for a couple of minutes. Add the white wine, the canned tomatoes
and the cream. Let it simmer for a few minutes. Cut the nori sheet into small
strips, add it to the pan. Lastly add the stock powder, saffron, salt and
pepper. Let the stew simmer on low heat for 20 minutes. Serve with coconut
yogurt.
Traditional French fish stew with
garlic and saffron. This version contains no fish, instead, I added strips from
a nori sheet for the ocean taste.
1 onion
2 cloves garlic
1 fennel bulb
2 carrots
10 medium sized potatoes
200ml white wine (vegan)
400ml diced canned tomatoes
300ml plant-based cream
1 nori sheet, cut into strips
1 tbsp vegetable stock powder
1g saffron
Sea salt
White pepper
Olive oil for frying
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