1. In a large pot, place the white fish fillets in with the stock and cook it, turning it until it’s done which can take 8-15 minutes depending on how thick it is. Transfer the fish fillets onto a platter and then remove the skin (if they have it), keeping them warm.
2. In a large skillet over a medium heat until it’s shimmering. Add the chilli flakes, tomato paste and cooking, stirring it until it’s fully combined. Cook for 1 minute until the mixture caramelizes.
3. Gradually add the fish stock, stirring in the paste until it’s fully combined, adding saffron. Into the pot add the quinoa and then cook according to the packet instructions. Stir in the parsley before serving.
4. Divide the quinoa mixture into the four bowls and then top with the fish and serve with almonds. Enjoy!
Ingredients
Directions
1. In a large pot, place the white fish fillets in with the stock and cook it, turning it until it’s done which can take 8-15 minutes depending on how thick it is. Transfer the fish fillets onto a platter and then remove the skin (if they have it), keeping them warm.
2. In a large skillet over a medium heat until it’s shimmering. Add the chilli flakes, tomato paste and cooking, stirring it until it’s fully combined. Cook for 1 minute until the mixture caramelizes.
3. Gradually add the fish stock, stirring in the paste until it’s fully combined, adding saffron. Into the pot add the quinoa and then cook according to the packet instructions. Stir in the parsley before serving.
4. Divide the quinoa mixture into the four bowls and then top with the fish and serve with almonds. Enjoy!