fennelroot, white part chopped, greens dried in oven • white onion, chopped • diced roma tomato • small whole garlic bulb • lemon • olive oil • each crushed bay leaf, sage, thyme, rosemary, pepper • saffron tea • Optional 1/2 Tsp turmeric powder for more saffron color • clam broth • water • white cooking wine •
For the Saffron Rice: • pinches saffron threads • tbsp Extra Virgin Olive Oil from Spain • small yellow onion, minced (about 1/2 cup) • cups long grain white rice or basmati • cups low sodium chicken stock or water • For the Cod: • Four 4-ounce skinless cod fillets about 3/4 - 1-inch in thickness • cups Extra Virgin Olive Oil from Spain • For the Roasted Tomatoes: • ounces (or 2 cups) cherry or cherub (pear) tomatoes • tablespoons Extra Virgin Olive Oil from Spain •
rice • fresh spinach • cooked chickpeas • desalted cod, cut into strips • ripe tomato • parsley • garlic cloves • saffron strands • Salt • Extra Virgin Olive Oil from Spain • ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika) • fish stock or water •
butter • Olive oil • skinned and boned white fish, such as basa, cod or flake • x boned salmon tail • shelled and deveined small prawns/shrips • large potatos (roughly chopped) • celery stalks (roughly chopped into 4-5 cm pieces) • large onion (thinly sliced) • garlic cloves (diced) • fish stock • thickened cream • dried rosemary •