Seafood In Saffron Broth Recipes

SEAFOOD IN SAFFRON BROTH

Steps:

• In a small saucepan, bring the white wine to a boil, remove from the heat, and add the saffron.  Set aside.
• In a soup pot, warm the olive oil over medium heat.  Add the onion and sauté until it is translucent and tender, about 5 minutes.  Add the garlic, tomatoes, and red pepper flakes and cook for another minute.
• Add the diluted Fumet de Poisson Gold® and the saffron/wine mixture, increase the heat to medium-high, and bring to a boil.
• Place the mussels in the pot, cover it, and cook until the mussels open, just 2-3 minutes.  With a slotted spoon, transfer the mussels to a bowl, discarding any that did not open.
• Add the shrimp and fish to the simmering stock mixture and cook just until they are opaque and cooked through, about 1-2 minutes.
• Remove the pot from heat, add the parsley, and season to taste with salt and pepper.  Ladle the seafood and broth into bowls and top with the reserved mussels.  Serve garnished with lemon wedges.

SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH

Steps:

• To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
• Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
• Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
• Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
• Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.