Seafood in Saffron Broth Recipe

Name: Seafood in Saffron Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 fennel bulb (sometimes called anise); 1 small onion; 1 large plum tomato; 1 large garlic clove; 1/2 pound mussels (preferably cultivated); 1/4 pound large shrimp (about 7); a 1/2-pound piece skinless scrod or halibut; 1/4 teaspoon crumbled saffron threads; 1/2 cup dry white wine; 1 1/2 tablespoons olive oil; 3 cups fish stock or low-salt chicken broth; Garnish: lemon wedges; Accompaniment: crusty bread

Servings: persons

1/2 fennel bulb (sometimes called anise)
1 small onion
1 large plum tomato
1 large garlic clove
1/2 pound mussels (preferably cultivated)
1/4 pound large shrimp (about 7)
a 1/2-pound piece skinless scrod or halibut
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1 1/2 tablespoons olive oil
3 cups fish stock or low-salt chicken broth
Garnish: lemon wedges
Accompaniment: crusty bread

1
Trim fennel stalks flush with bulb, discarding stalks.
2
Finely chop fennel and onion.
3
Seed tomato and finely chop.
4
Mince garlic.
5
Scrub mussels well and remove beards.
6
Shell shrimp and devein.
7
Cut scrod into 1-inch pieces.
8
Stir saffron into wine.
9
In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes.
10
Add garlic and cook, stirring, 1 minute.
11
Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes.
12
Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes.
13
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.
14
(Discard any unopened mussels.)
15
Season mixture with salt and pepper.
16
Divide seafood between 2 bowls and ladle broth over it.
17
Garnish seafood with lemon wedges and serve with bread.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 fennel bulb (sometimes called anise), 1 small onion, 1 large plum tomato, 1 large garlic clove, and more.

Yes, Seafood in Saffron Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood in Saffron Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions