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 Spanish Fried Fish with Saffron and Artichokes
Skillet cooked fish smothered in artichokes and enhanced with the world's most expensive spice. Ingredients
One pinch (about 10 - 15 threads) saffron 1/2 cup flour seasoned with 1/2 teaspoon EACH salt and pepper About 2 1/2 pounds white fish, like cod or catfish 1 large tomato, chopped 1 cup canned artichoke hearts, chopped 4 cloves garlic, chopped 1/2 cup dry white wine The Recipe
In a mortar or small dish, mix saffron in with a couple of tablespoons hot tap water. Set aside. Heat 1/3" good extra virgin olive oil in a large skillet. Coat fish fillets or pieces in flour mixture and brown, turning once. Add tomatoes and artichokes to pan along with garlic. Spread over top with a spoon. Pour wine in and break down saffron with a pestle or back of a spoon and pour on fish. Let simmer for ten minutes. Serves 4.
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