Seafood in Saffron Sauce

Thomas — Sun, 19 Jul 2009 00:39:24 +0000

Hope everyone is having a great weekend! Jen and I are taking it easy and this morning we both decided I should cook seafood. For those that aren’t in Atlanta, the weather is perfect and the pool hit the spot for us. When we came back from the pool I started cooking our seafood feast. Yes, saffron is expensive, but the taste of the spice in the dish is well worth it and the sourdough bread is the perfect compliment.

Let’s Cook!

Seafood in Saffron Sauce

2 cups live clams

2 tablespoons olive oil

1 white onion, chopped

pinch of saffron

1 tablespoon fresh thyme

2 garlic cloves, chopped

1lb canned chopped tomatoes

3/4 cup white wine

8 cups fish stock

1lb fresh water shrimp

12oz red snapper filet, cut into bite size

1lb monkfish filet, cut into bite size

1 cup raw squid rings

2 tablespoons fresh basil, shredded

salt and pepper to taste

Heat olive oil in a large pot with onion, saffron, thyme, and a pinch of salt over low heat. Cook until softened which is about 10 minutes.

Add garlic and cook for another 2 – 5 minutes.

Add tomatoes.

Add wine.

Add fish stock.

Season to taste salt and pepper and stir well. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Add fish chunks and simmer for an additional 5 minutes.

Add squid rings.

Add shrimp.

Add clams.

Cook for another 10 minutes. Discard any clams that remain closed! Stir in basil and time to serve.

Here is how I plated in a bowl:

Here is the close-up:

The bread was used to soak up the broth which was perfect. This was a perfect dinner for an almost fall like day! Tomorrow night we have some friends coming over for dinner so stay tuned to see what I make for our dinner party.

Happy Cooking!

The Cooking Husband » sourdough

Seafood in Saffron Sauce