Saffron Sea Bass Bowl Recipe

Name: Saffron Sea Bass Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 small yellow onion, minced; 2 cloves garlic, minced; 2 anchovy fillets; 8 large, very ripe tomatoes, peeled, seeded, and coarsely chopped, or 1 can (16 ounces) plum tomatoes and their juice, seeded and coarsely chopped; 2 cups chicken broth; 1/3 cup dry white wine; 1 dried bay leaf; 1 teaspoon fresh thyme leaves; 1/4 cup chopped fresh flat-leaf parsley; 1/2 teaspoon freshly ground black pepper; 1 can (7 ounces) minced or chopped clams, drained with liquid reserved; pinch of saffron threads; 1 pound sea bass fillet, cut into 1 1/2- to 2-inch chunks; 1/2 pound bay shrimp (optional); 1/4 cup chopped fresh cilantro

Servings: persons

2 tablespoons extra virgin olive oil
1 small yellow onion, minced
2 cloves garlic, minced
2 anchovy fillets
8 large, very ripe tomatoes, peeled, seeded, and coarsely chopped, or 1 can (16 ounces) plum tomatoes and their juice, seeded and coarsely chopped
2 cups chicken broth
1/3 cup dry white wine
1 dried bay leaf
1 teaspoon fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1 can (7 ounces) minced or chopped clams, drained with liquid reserved
pinch of saffron threads
1 pound sea bass fillet, cut into 1 1/2- to 2-inch chunks
1/2 pound bay shrimp (optional)
1/4 cup chopped fresh cilantro

1
1 In a large saucepan, heat the olive oil over medium heat.
2
Add the onion, garlic, and anchovies and saute, stirring to dissolve the anchovies into the oil, for 3 to 4 minutes.
3
Add the tomatoes and their juice, broth, wine, bay leaf, thyme, parsley, and pepper.
4
Stir well, then add the clam liquid and the saffron.
5
Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes to blend the flavors.
6
Add the clams and sea bass and simmer just until the sea bass is opaque throughout, 2 to 3 minutes.
7
Stir in the shrimp, if using.
8
2 Ladle into warmed bowls and garnish with the cilantro.
9
Serve immediately.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 small yellow onion, minced, 2 cloves garlic, minced, 2 anchovy fillets, and more.

Yes, Saffron Sea Bass Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron Sea Bass Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions