Seafood Stew in Saffron Broth Recipe

Name: Seafood Stew in Saffron Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon saffron threads; 2 cups dry white wine; 2 tablespoons extra-virgin olive oil; 1 Spanish onion, coarsely chopped; 3 carrots, sliced 1/4 inch thick; 3 celery ribs, sliced 1/4 inch thick; 8 garlic cloves, coarsely chopped; One 28-ounce can whole tomatoes, drained and coarsely chopped; 5 cups fish stock or 2 1/2 cups water plus 2 1/2 cups bottled clam juice; Kosher salt and freshly ground pepper; 1 1/2 pounds monkfish fillets, cut into 1-inch cubes; 1 1/2 pounds tilapia fillets, cut into 1-inch cubes; 1 pound sea scallops, quartered; 1 pound rock shrimp, shelled and deveined; 4 dozen mussels, cleaned and debearded; 1/2 cup heavy cream; 1 bunch of flat-leaf parsley, chopped

Servings: persons

1 teaspoon saffron threads
2 cups dry white wine
2 tablespoons extra-virgin olive oil
1 Spanish onion, coarsely chopped
3 carrots, sliced 1/4 inch thick
3 celery ribs, sliced 1/4 inch thick
8 garlic cloves, coarsely chopped
One 28-ounce can whole tomatoes, drained and coarsely chopped
5 cups fish stock or 2 1/2 cups water plus 2 1/2 cups bottled clam juice
Kosher salt and freshly ground pepper
1 1/2 pounds monkfish fillets, cut into 1-inch cubes
1 1/2 pounds tilapia fillets, cut into 1-inch cubes
1 pound sea scallops, quartered
1 pound rock shrimp, shelled and deveined
4 dozen mussels, cleaned and debearded
1/2 cup heavy cream
1 bunch of flat-leaf parsley, chopped

1
In a small bowl, let the saffron infuse in 1/2 cup of the wine for 20 minutes.
2
In a large, wide pot, heat the olive oil.
3
Add the onion, carrots, celery and garlic and cook over moderately high heat, stirring, until softened, 8 minutes.
4
Add the remaining 1 1/2 cups of wine and the tomatoes and cook until reduced by half, about 10 minutes.
5
Add the fish stock and saffron mixture and season with salt and pepper.
6
Bring to a boil, then reduce the heat to moderately low and simmer for 5 minutes.
7
Add the monkfish, tilapia, scallops and shrimp to the broth and cook over moderate heat, stirring occasionally, for 3 minutes.
8
Add the mussels, cover the pot and cook until the fish and scallops are just cooked through, the shrimp are pink and the mussels open, about 3 minutes; discard any mussels that do not open.
9
Stir the cream and parsley into the seafood stew and season with salt and pepper.
10
Ladle into bowls and serve.

659

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 17 ingredients. The key ingredients include: 1 teaspoon saffron threads, 2 cups dry white wine, 2 tablespoons extra-virgin olive oil, 1 Spanish onion, coarsely chopped, and more.

Yes, Seafood Stew 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 Stew in Saffron Broth

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