Seafood and fish stew with saffron
Preparation time: 30 min
Cooking time: 25 min
- 5 oz burbot tail
- 5 oz thick piece of salmon
- 7 oz raw peeled shrimp
- 5 cups fish stock
- 1 onion, thinly sliced
- 4 carrots
- 2 leeks
- 1 celery stalk
- 7 fl oz white wine
- 1 cup heavy cream
- 1 1/2 tablespoons butter
- 1/4 teaspoon saffron
- Salt & pepper
Peel the carrots and slice into rings.
Chop the leek and celery into thick rings.
Heat the stewpot with the butter on medium heat then add the onion.
Allow to sweat for 5 minutes then add the white wine and reduce to half of its volume.
Add the stock and bring to a boil, then add the carrots.
Lower the heat and allow to simmer for 5 minutes, then add the leak and celery.
Continue cooking for 5 minutes then add the fish, which has been cut into large cubes, and the shrimp.
Continue cooking for 5 minutes and add the cream and saffron.
Simmer for 5 more minutes and season.
Tip: Add a bit of corn starch for a thicker broth.