Seafood and fish stew with saffron
- 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
1 Peel the carrots and slice into rings.
2 Chop the leek and celery into thick rings.
3 Heat the stewpot with the butter on medium heat then add the onion.
4 Allow to sweat for 5 minutes then add the white wine and reduce to half of its volume.
5 Add the stock and bring to a boil, then add the carrots.
6 Lower the heat and allow to simmer for 5 minutes, then add the leak and celery.
7 Continue cooking for 5 minutes then add the fish, which has been cut into large cubes, and the shrimp.
8 Continue cooking for 5 minutes and add the cream and saffron.
9 Simmer for 5 more minutes and season.
Tip: Add a bit of corn starch for a thicker broth.