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fillet of sea bass with saffron

Again to continue with the aim of purification I mentioned in yesterday's post, I continue to review the recipes tend to be light. For obvious reasons, most fish will ...

If you want to reduce the calories of this dish, do not do the nuts and spinach stir-fried instead of boiled. Of course, they will lose a bit 'in taste, but ....

Ingredients for 1 person:

1 fillet of sea bass;

1 carrot;

1 stalk celery;

Peppercorns;

½ onion

teaspoon pure saffron threads;

200 g spinach;

8 fresh walnuts;

1 clove garlic;

oil and salt.

Let the saffron soak in a little hot water for an hour, always using a tupperware. Half fill a saucepan with water, add bits of carrot, celery, onion and peppercorns. Bring to a boil, remove from heat, add the saffron and pour in the fillet of sea bass. Let steep for about 5 minutes.

Take a pan and fry the garlic with oil and add the spinach, walnuts and 2 tablespoons of cooking water for bass. Let cook. Once cooked spinach, you prepare the dish to the spinach in a shallow dish and lay it over the bass well drained.

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After the great feasts of the Christmas period I decided to regain a diet as it were "healthy", avoiding red meat, reducing eggs and especially encouraging more dishes with light sauces. And I could never exclude you from my own purpose?? In the next post I will present a series of recipes to detox .. I assure you, however, that the taste and the pleasure of eating will NEVER be abandoned!

I thought I'd start this mini review with one of the many classics, the stewed octopus, of course revisited with the addition of saffron.

Ingredients

1 kg of octopus already cleaned

2 tablespoons olive oil

1 / 2 onion

a bit of chili

Half a glass of dry white wine

200 g of tomato sauce

A teaspoon of pure saffron threads in

Salt and pepper qb

Parsley

Put the saffron in a tupperware and let it soak in a little hot water for at least an hour.

Wash the octopus under running water.

Peel the onion and cut into slices, you heat extra virgin olive oil in a large skillet and when hot add the sliced \u200b\u200bonion. Cook for a few minutes and add the chili does not crumble. If the onion tends to color with a bit wet 'with water and let it simmer.

Put the balls into the pan and cook over high heat (stir frequently so they do not attack them) and moisten with white wine. Once it has evaporated, add the tomato paste and saffron. Salt lightly, cover and reduce heat to low. Cook for about 30-40 minutes, checking every now and then the softness of the octopus pricking with a fork.

Remove octopus from the onion and chilli, add a grinding of pepper and a parsley and serve immediately, perhaps with a slice of bread .

Photo by: cookaround.com