2 Tbsp Olive Oil                                  
1 Large Onion, Chopped Fine
Pinch Saffron                                     
½ Tsp Cinnamon
1 Tsp Ground Coriander                    
½ Tsp Cumin
½ Tsp Ground Tumeric                     
 7 Oz Can Chopped Tomatoes
1 ¼ C Fish Stock                               
4 Red Snapper Filets
2 Oz Green Olives                             
1 Tbsp Preserved Lemon
3 Tbsp Cilantro, Chopped                  
Salt & Pepper


1.      Heat Olive Oil On Low Heat. Add Onion And Cook Gently While Stirring Occasionally For About 10 Minutes Until Softened But Not Browned. Add Cinnamon, Coriander, Cumin & Tumeric And Cook For An Additional Minute While Stirring Constantly.

2.      Add Tomatoes & Saffron To Fish Stock And Stir Well. Bring To A Boil, Reduce Heat, Cover And Simmer For 15 Minutes. Uncover And Simmer For Another 10-15 Minutes Or Until Thickened.

3.      Add Snapper Filets And Cover With Liquid. Simmer For 5-6 Minutes Until Fish Is Cooked.

Reduce Heat, Stir In Olives, Lemon And Cilantro. Season To Taste With Salt & Pepper And Serve Immediately.

4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

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Pescadeli Catering