Seafood Stew With Winter Squash Tomatoes And Saffron

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

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 one or two slices of toasted baguette.

SEAFOOD STEW

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

SEAFOOD STEW WITH WINTER SQUASH, TOMATOES AND SAFFRON

Steps:

• Steam squash until almost tender, about 10 minutes. Cool. (Can be prepared 1 day ahead. Cover and chill.)
• Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautéuntil translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.
• Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open). Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.
• Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve.

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.

SEAFOOD STEW WITH SAFFRON AND ROUILLE

Steps:

• Make the rouille. Preheat broiler. Cut the pepper into thick strips and place them face down on foil paper on a broiling rack. Broil until the skins are charred. Place in a closed paper bag for a few minutes, then peel off the skin.
• Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic. Puree. Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce. Season with salt and pepper. Place in a bowl and set aside.
• Meanwhile, put the potatoes on to boil. Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
• Bring the wine to boil, add the saffron and set aside. Heat the butter and oil in a heavy casserole and soften the leeks with the garlic. When soft, add the tomatoes, thyme and the saffron-white wine mixture. Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
• Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken. Place the shrimp in a small bowl of cold water and add salt.
• Rinse the shrimp. Add the mussels, shrimp and scallops to the casserole. Cook until the mussels have opened (three to four minutes). Serve the stew in soup bowls, ladling on the sauce. Serve the potatoes and the rouille separately.

SAFFRON-AND-ORANGE-SCENTED SEAFOOD STEW

Steps:

• In a saucepan, heat 1 tablespoon oil over medium-high. When it shimmers, add tomato paste and shrimp shells. Cook, stirring, until shells turn pink and opaque, about 2 minutes. Add 2 cups water and gently boil 5 minutes. Strain shrimp broth into a heatproof bowl; discard solids. Stir saffron into broth.
• Heat remaining 2 tablespoons oil in a braiser pan or wide, shallow pot over medium. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomatoes and thyme. Cover and cook until tomatoes collapse and release their juices, 6 to 8 minutes. Add wine and boil until mostly evaporated.
• Add clams to pan, increase heat to medium-high, and cook, covered, just until they begin to open, 6 to 8 minutes (discard any that don't open). Transfer clams to a large heatproof bowl and cover with a plate to keep warm. Add mussels to pan and cook, covered, just until they begin to open, about 5 minutes (discard any that don't open). Transfer mussels to bowl with clams.
• Add seafood stock, shrimp broth, and orange zest and juice to pan. Bring to a simmer over medium-high heat; simmer 5 minutes. Meanwhile, remove about half of clams and two-thirds of mussels from their shells, reserving meat and juices and discarding empty shells.
• Stir shrimp and fish into pan, reduce heat to medium-low, and cook, covered, just until shrimp and fish are firm and cooked through, 3 to 5 minutes. Return shelled and in-shell clams and mussels and any accumulated juices to pan, stirring to combine. Remove from heat, sprinkle with celery leaves and parsley, drizzle with more oil, and serve with bread, if desired.

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.

TOMATO-SAFFRON FISH STEW

Steps:

• Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
• In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
• In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
• Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
• Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
• When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
• Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.