In a small bowl, soak saffron in 2 Tbsp. (30 mL) of boiling water.
In a pan, heat oil and cook onion over medium-high heat until glassy. Add garlic and cook 1 minute. Stir in potato.
Pour fish stock into pan, bring to a boil then add saffron and soaking liquid. Simmer for 10 minutes.
Add cubed tilapia and cook about 5 minutes or until fish is tender and opaque.
Add cream, salt and pepper. Heat gently before serving.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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