Seafood in Saffron Broth
Gourmet Soups, Stews, & Bisques
Saffron lends its distinctive yellow color and complex, bittersweet flavor to succulent fish and shellfish in this simple yet delicious dish. Serve it with crusty bread to soak up the juices--or ladle the seafood and broth over pasta or rice.
1/2 cup dry white wine
1/2 teaspoon saffron
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 plum tomatoes, seeded and diced
Pinch red pepper flakes
1 1/2 ounces Fumet de Poisson Gold® dissolved in 6 cups hot water
24 mussels, scrubbed and debearded
24 medium-large shrimp, shelled
1 1/2 pounds fish of your choice, such as cod, salmon, or tilapia, cut in 1-inch pieces
1/4 cup chopped fresh parsley
Salt and ground black pepper
Lemon wedges for garnish
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.
Wine Pairing: Albarino or Chardonnay