SEAFOOD IN SAFFRON BROTH
Steps:
- Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
- In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. 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. (Discard any unopened mussels.) Season mixture with salt and pepper.
- Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.
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Kayshane Woworu
[email protected]This was an excellent dish! The saffron broth was rich and flavorful, and the seafood was cooked perfectly. I would definitely recommend this recipe to anyone who loves seafood.
Laura Popescu
[email protected]Overall, this dish was very good. The saffron broth was flavorful and the seafood was cooked well. I would definitely make it again.
Suraiy Islam shoshi Shoshi
[email protected]This dish was a bit too salty for my taste. I think I would use less salt next time.
Mark Gutowski
[email protected]I've made this dish a few times now and it's always a hit! The saffron broth is so flavorful and the seafood is always cooked perfectly. It's a great dish for a special occasion.
Bellal Hasan
[email protected]This dish was easy to make and turned out great! The saffron broth was flavorful and the seafood was cooked perfectly. I would definitely recommend this recipe.
Shahariar Sakib
[email protected]The saffron broth was amazing! It had a lovely golden color and a delicate flavor. The seafood was also cooked well, but I think I would have preferred it to be a little more tender.
Abula David
[email protected]This dish was a delight to make and even better to eat! The saffron broth was rich and flavorful, and the seafood was cooked perfectly. I will definitely be making this again.