Seafood In Saffron Broth

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 IN SAFFRON BROTH

Steps:

• Heat a large saute pan over medium. Add oil and heat until hot but not smoking. Cook fennel, carrots, and saffron until vegetables are starting to soften, stirring occasionally, about 4 minutes.
• Season shrimp with salt and pepper; add to pan and cook 1 minute, then turn shrimp. Pour in wine and stock, and cook just until shrimp are pink and opaque throughout, about 2 minutes.
• Serve shrimp, vegetables, and broth over couscous in shallow bowls.

SEAFOOD STEW

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
• Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SEAFOOD STEW WITH SAFFRON-INFUSED BROTH

Steps:

• Add the pinch of saffron to the white wine, and allow to soak for at least 10 minutes.
• In a heavy dutch oven on medium heat, add a drizzle of olive oil. Add the finely chopped onion, carrots, and celery (mirepoix.) Using a wooden spoon, stir the vegetables occasionally.
• Add the chorizo, garlic, and crushed red pepper. Stir until onions are translucent and chorizo begins to brown and render its fat.
• De-glaze the pot with the saffron and wine. Stir up the browned bits.
• Add the stock, potatoes, diced tomatoes in their juice, bay leaves, and chopped chard stems. Bring to a simmer. Allow to simmer until vegetables are tender (about 10 minutes.)
• Add chard leaves, fish, and shellfish. Cover pot. Simmer until fish and prawns are barely opaque (about 2-3 minutes.)
• Check for seasoning.
• Ladle into large soup bowls.
• Garnish with fresh, chopped Italian flat-leaf parsley and a wedge of lemon.
• Serve with toasted baguette smeared with roasted garlic and topped with shaved pecorino or parmesano reggiano. Broil just until cheese begins to melt.

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.

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.

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.