My mom has been making this for years with the sturgeon that my uncle Mark catches in Tillamook Bay. If you don’t have an uncle Mark you can use any dense white fish like halibut or swordfish. The saffron threads give it this gorgeous, golden hue. Be sure to slice up a loaf of good crusty bread for dunking.
- 2 T. olive oil
- 1 onion, chopped
- 2 bay leaves
- 2 cloves garlic, minced
- 2 lbs. Yukon Gold potatoes, cut into chunks
- 1 C. white wine
- 3 C. fish or chicken stock
- 6-8 saffron threads
- 1/2 t. Old Bay seasoning
- salt and pepper
- 11/2-2 lbs. dense white fish, such as sturgeon, halibut, or swordfish, cut into chunks
- Pinch of red pepper flakes (optional)
- Parsley, chopped
Heat the oil in a Dutch oven over medium heat. Add the onion, bay leaves, and garlic and stir. Cook until the onions are softened, about 5 minutes, begin careful not to burn the garlic. You may need to reduce the temperature depending on your stove. Add the potatoes, wine, broth, saffron, Old Bay, and a little salt and pepper. Bring to a simmer and cook until the potatoes are just soft. Add the fish and cook for about three more minutes. Check one of the pieces of fish to see that the center is opaque. You don’t want to overcook the fish. Add a pinch of red pepper flakes if desired. Serve with fresh, chopped parsley sprinkled over the top.