Saffron Broth With Tomato Food

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.

MUSSELS IN SAFFRON BROTH

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.
• Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

SEAFOOD IN SAFFRON BROTH

Steps:

• Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
• In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
• Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

SAFFRON BROTH WITH TOMATO

Steps:

• Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
• Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
• Add stock and bring to a quick boil.
• Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
• To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
• Pour broth over potatoes and SERVE IMMEDIATELY.