Vistajine with apricots and saffron

Name: vistajine with apricots and saffron
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 celeriac; 4 great onions; 1 toe garlic; 1 tomato; 250 g vortexed apricots; 3 tablespoons olive oil; 2 x approx. 200 gr redfish fillet or 1 scale a ca. 400 g; 3 tablespoons shawarma spice mix 27 g; 1 bag saffron 0.05 g; 1 baguette

A nice Mediterranean recipe. The main course contains the following ingredients: fish, celeriac, onions, garlic, tomato, vortexed apricots, olive oil, redfish fillet (or 1 dish a ca. 400 g), shoarma seasoning mix (27 g), saffron (0.05 g) and baguette.

Ingredients

Kitchen Stuff

tagine or large frying pan with a thick bottom

Directions

Peel celeriac and cut into cubes.
Boil for about 5 minutes in plenty of boiling water with salt to taste.
Cast off.
Wash green of celeriac and cut finely.
Peel and chop onions and garlic.
Cut tomato into strips and apricots.
Heat oil in tagine or stew pot.
Bake celeriac, onion, garlic and tomato for 4 minutes.
Stir in half apricots.
Sprinkle salt and pepper to taste.
Fry fish fillet with shawarma herbs and place on celeriac mixture in tagine or pan.
Divide the remaining apricots.
Put the lid on and let it cook gently for about 10 minutes.
Saffron stir in 2 tbsp hot water.
Saffron water and celery greens spread over fish and simmer for about 2 minutes with lid on pan.
Distribute Vistajine over 4 plates and add bread in coarse pieces..

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Nutrition

674Calories

Sodium30% DV720mg

Fat28% DV18g

Protein64% DV32g

Carbs32% DV96g

Fiber36% DV9g

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