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.

No additional tips available.

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

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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.

Seafood in Saffron Broth

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