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.

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.

SEAFOOD LINGUINE WITH CHORIZO AND SAFFRON

Steps:

• In the Copper Epicurious 4 quarts sauté pan, warm the olive oil over high heat. Add the chorizo and cook, stirring, until it is browned and cooked through. Remove the chorizo from the pan and set aside.
• Add the mussels, clams, and shrimp to the pan and sauté for 4 to 5 minutes. Pour in the tomatoes and juice, clam juice, cooked chorizo sausage and saffron and simmer on low until the mussels and clams open. Season with salt and pepper and keep warm.
• In a large pot of boiling salted water, cook the linguine until it is al dente. Drain the noodles and add to the Copper Epicurious 4 quarts sauté pan with seafood. Toss until mixed. Garnish the pasta with basil, oregano, green onions and serve with fresh lemons.

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.

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.