Seafood Stew With Saffron and Desert Lime Recipe
This light colourful dish truly celebrates the arrival of spring with the zing of Desert Lime and saffron. Feel free to substitute your favourite fish or shellfish according to what is fresh and readily available. It makes a complete main course by itself, needing only warmed crusty bread to mop up every last drop of the delicious juice. Serve with Chardonnay.
Printer friendly of recipe now avaliable at Bush Tucker & Australian recipes @ the world recipe book
Friday, December 5, 2008
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