Braised Fish Recipe

Combine saffron and chicken stock; set aside.

Season fish with salt and pepper.

Heat oil in a pan over medium-high heat. Sear fish for about 1 minute per side. Transfer to a plate and set aside.

In the same pan, sauté garlic, onions, dried herbs, and chorizo. Add white wine and simmer for 1 minute. Add crushed tomatoes and sugar, then bring to a boil. Reduce heat and simmer for 5 minutes.

Add saffron-infused chicken stock and fish. Simmer for 4 to 5 minutes and season to taste.

Make the bread topping: Drizzle bread cubes with olive oil and season with salt; toss to coat. Heat another pan and toast bread cubes until golden brown.

Top fish steaks with toasted bread cubes and sprinkle with chopped parsley.