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Recipe by Emporion
Scorpionfish with white wine and saffron is a delicious fish main course typical of Campania cuisine. The scorpionfish fillets are cooked in a flavorful sauce made with white wine, tomatoes and saffron, which gives the dish a unique color and aroma. The result is a tasty and refined dish that will win over even the most demanding palates.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Clean the fish, wash them and dry them
Step 2 of 7: Place them in a baking dish with three tablespoons of oil
Step 3 of 7: Spread over them the flesh of peeled tomatoes, seeded and cut into cubes
Step 4 of 7: Season with salt and pepper, add a whole clove of garlic, a pinch of saffron and the wine
Step 5 of 7: Bring to a boil and cook over moderate heat, covered, for 15-20 minutes
Step 6 of 7: Let the scorpionfish cool in the cooking sauce
Step 7 of 7: Wine pairings: Alto Adige Sylvalner DOC Orvieto “Classico” DOC Ischia Bianco DOC
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving311 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,055 kJ252 kcal | 340 kJ81 kcal |
| Fat | 9.9 g | 3.19 g |
| of which saturated fatty acids | 1.52 g | 0.49 g |
| Carbohydrates | 3.88 g | 1.25 g |
| of which sugars | 3.85 g | 1.24 g |
| Fibre | 0.93 g | 0.3 g |
| Protein | 14.66 g | 4.72 g |
| Salt | 0.06 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
