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.
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
Prepare as close to serving time as possible. Saffron does not sit well in this recipe and best served fresh.
Provided by That is Dr House to
Categories Potato
Time 10m
Yield 5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 269.3, Fat 3.1, SaturatedFat 0.5, Sodium 25.9, Carbohydrate 54.5, Fiber 5.6, Sugar 4.5, Protein 5.7
SAFFRON-AND-ORANGE-SCENTED SEAFOOD STEW
Honor the Italian-American Feast of the Seven Fishes with a pot of seafood stew perfumed with orange and saffron. This version switches out pricey lobster and scallops for just-as-refined shrimp and white fish, so you can spend extra on a few threads of fresh saffron and the best seafood stock you can find. The flavor of this dish is designed to be delicate-you want the star ingredients to be able to shine.
Provided by Greg Lofts
Categories Seafood Recipes
Time 1h15m
Number Of Ingredients 18
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 IN SAFFRON BROTH
This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 9
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.
SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH
I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. -Lydia Becker, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 1005mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
SEAFOOD STEW WITH SAFFRON AND ROUILLE
Provided by Moira Hodgson
Categories dinner, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 53 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 12 grams, Sodium 1616 milligrams, Sugar 7 grams, TransFat 0 grams
More about "seafood in saffron broth recipes"
SEAFOOD STEW WITH SAFFRON-INFUSED BROTH - BEYOND …
From beyondmeresustenance.com
5/5 (1)Total Time 45 minsCategory Main Dish/Soups And StewsCalories 391 per serving
- 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.
SEAFOOD IN SAFFRON BROTH — MORE THAN GOURMET
From morethangourmet.com
3/5 (4)Category Gourmet Soups, Stews, & BisquesServings 6
- 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.
SEAFOOD STEW IN A GARLICY WHITE WINE & SAFFRON BROTH
From cookswithcocktails.com
BOUILLABAISSE RECIPE WITH TOMATOES AND SAFFRON - CHEF …
From billyparisi.com
POACHED SCALLOPS IN SAFFRON BROTH | TRIED AND TRUE …
From triedandtruerecipe.com
SEAFOOD BROTH RECIPE - NDTV FOOD
From food.ndtv.com
RECIPE: POACHED SEA BASS WITH TOMATO AND SAFFRON BROTH
From mygoldenapron.com
BOUILLABAISSE (SEAFOOD IN SAFFRON BROTH) WITH CREAMY GARLIC AIOLI
From surlatable.com
CLAMS AND MUSSELS IN TOMATO-SAFFRON BROTH | RECIPES
From feastmagazine.com
SHRIMP RAVIOLI IN SAFFRON BROTH RECIPE - FOOD NEWS
From foodnewsnews.com
LINGUINE WITH SEAFOOD IN SAFFRON BROTH | EMERILS.COM
From emerils.com
BARRAMUNDI STEW WITH SAFFRON BROTH - THE BETTER FISH® BARRAMUNDI
From thebetterfish.com
SPANISH STYLE COD WITH TOMATO SAFFRON BROTH - THE GOURMET …
From thegourmetgourmand.com
STEAMED MUSSELS IN SAFFRON CHORIZO BROTH - COOKING WITH COCKTAIL …
From cookingwithcocktailrings.com
SAFFRON FREGOLA WITH SEAFOOD | WILLIAMS SONOMA
From williams-sonoma.com
SAFFRON BROTH POACHED CHILEAN SEA BASS RECIPE
From atastymess.com
SALMON (OR ANY FISH) IN SAFFRON BROTH WITH NEW POTATOES
From cutterlight.com
SEAFOOD PASTA WITH TOMATO SAFFRON BROTH | HEINEN'S GROCERY STORE
From heinens.com
MONKFISH STEW WITH SAFFRON BROTH RECIPE - FOOD & WINE
From foodandwine.com
SEAFOOD IN SAFFRON BROTH WITH BABY POTATOES - SELENE RIVER PRESS
From seleneriverpress.com
SAN FRANCISCO SEAFOOD STEW RECIPE - BOBBY FLAY | FOOD & WINE
From foodandwine.com
CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
From onceuponachef.com
SAFFRON BROTH | CHEFSTEPS
From chefsteps.com
SEAFOOD IN SAFFRON BROTH WITH COCONUT CREAM, SAUSAGE AND …
From ourwildsavorykitchen.com
POACHED FISH IN SAFFRON TOMATO BROTH – MAMA, HOW DO YOU MAKE…
From mamahowdoyoumake.com
POACHED CHILEAN SEA BASS IN SAFFRON-INFUSED BROTH
From theworldpalate.com
SEAFOOD EN BRODO WITH TARRAGON PESTO RECIPE | BON APPéTIT
From bonappetit.com
COOKING WITH SAFFRON - FOOD & WINE PAIRINGS - PURE SAFFRON FARMS
From puresaffronfarms.com
CLAMS AND SHRIMP IN SAFFRON FENNEL BROTH RECIPE - FOOD NEWS
From foodnewsnews.com
COOKING WITH ELISE – SEAFOOD IN A CREAMY SAFFRON BROTH
From cookingwithelise.com
SAVORY LOBSTER, FENNEL, AND SAFFRON BROTH | EDIBLE MAINE
From ediblemaine.com
SEAFOOD IN SAFFRON SAUCE - JACQUES HAERINGER
From chefjacques.com
DELICIOUS SAFFRON BROTH FOR POACHED SEA BASS - PERFECTLY PROVENCE
From perfectlyprovence.co
SAFFRON COCONUT BROTH WITH OCTOPUS, FRESH AHI AND HERBS
From slofoodgroup.com
SHRIMP IN TOMATO SAFFRON BROTH - PALATABLE PASTIME
From palatablepastime.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
You'll also love