Saffronfishchowder Recipes

SAFFRON FISH CHOWDER

Steps:

• In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
• Add all of the fish to the pot (the fish can be cooked or raw)along with the water. Bring to a gentle boil and turn the heat down low, simmering covered, for about 15 - 20 minutes, adding more water if necessary. this will give you a rich fish stock.
• Measure out 2 cups of the fish stock, setting aside any remaining for future use. If you don't have quite enough stock, add water to the 2 cup mark and return it to the pot with the fish etc.
• Add the Half & Half, stirring it in gently so you don't break up the fish to much. Sprinkle with the salt and pepper. Allow this mix to simmer another 15-20 minutes.
• At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
• NOTE: If you desire a thicker chowder, mix a flour and water paste and add to desired consistency. For a thinner chowder, add your leftover fish stock or water.
• Serve hot along with chunks of crusty bread and plenty of butter!

FISH SOUP WITH SAFFRON

Steps:

• Combine the fish stock, wine, and saffron.
• Add the potatoes, carrots, and garlic.
• Bring to a boil and let it boil slowly for about 10 minutes.
• Add salt, pepper, and cayenne pepper according to taste.
• Add the fish, tomatoes and leeks to the soup and let it boil for another 5 minutes.
• Garnish with the fresh herbs and serve.

FISH STEW WITH ROAST GARLIC & SAFFRON

Steps:

• Heat oven to 160C/140C fan/gas 3. To make the saffron and garlic paste, cut the whole heads of garlic in half horizontally. Place the garlic heads, cut-side up, on a small baking tray. Drizzle over a little olive oil and season with salt. Cover with foil and bake for 40-50 mins until softened. Remove the foil and return to the oven for a further 15-20 mins until the garlic has turned golden brown.
• Meanwhile, make the soup base. Chop the fennel, celery and onion into small dice and thinly slice the red chilli. Heat the oil in a large saucepan and add the chopped vegetables. Grate the garlic into the pan and add the fennel seeds. Stir well, then cover and sweat for 10 mins. Add the saffron and bay leaves, and cook for a further 10 mins until the vegetables start to soften. Pour in the Pernod and wine, bring to the boil, then add the passata and 400ml water. Bring to the boil, then turn the heat down to a simmer. Cover and cook for 45 mins until all of the flavours have started to work together, then remove the pan from the heat and leave to cool a little.
• Transfer the soup to a jug blender and blend until smooth, then pass through a fine sieve into a clean saucepan - you may need to do this in batches. If the soup needs thickening, reduce over a medium heat. When it is the consistency of pouring cream, remove from the heat and set aside, or leave to cool and chill in the fridge until needed. The base of the soup can be made 3 days ahead.
• Meanwhile, for the paste, pour the Pernod into a small saucepan and add the saffron. Bring to the boil, add the olive oil and warm gently. Take off the heat and leave to cool.
• When the garlic is golden brown, remove the tray from the oven and squeeze the cloves out into the bowl of a pestle and mortar. Add a large pinch of flaky sea salt and pound to a paste. Slowly add the saffron-infused olive oil, stirring constantly. Transfer to a clean container and chill until needed.
• Bring the soup base to the boil in a large pan, then turn down to a light simmer and taste for seasoning. Add the chunks of prepared fish and squid, and gently poach the fish in the soup for 10 mins, or until it is just cooked. Remove from the heat and stir in the lemon juice and parsley. Ladle the soup into bowls, piling up the fish in the centre. Spoon on the saffron and garlic paste and sprinkle over some more parsley. Serve with toasted slices of baguette and the extra saffron and garlic paste on the side.

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.

COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES

Steps:

• Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
• Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
• Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

ALMOND-CRUSTED FISH WITH SAFFRON SAUCE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
• Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.