Stephens Fish Dumplings And Saffron Sauce Recipes

Steps:

• Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes.
• Add stock, and bring to a boil over high heat. Add clams, and reduce heat. Cover, and simmer 1 minute. Stir in mussels, cover, and simmer just until shellfish begin to open, about 2 minutes.
• Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes.
• Stir in squid, scallops, and shrimp. Remove from heat, cover, and let stand 1 minute. Discard any clams or mussels that haven't opened, and transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood, and stir in basil. Serve immediately.

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.

Steps:

• Run the fish through a meat grinder twice; it should be very fine and smooth. (You can use a food processor, although it can be more difficult to get a smooth consistency that way.)
• In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream.
• With a spoon, form the dumpling mixture into small balls.