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Seafood and fish stew with saffron
Preparation30 minutes
Cooking25 minutes
People6

Seafood and fish stew with saffron

Ingredients

  • 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

Recipe

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.

Cristel products used for the recipe

Stewpan with Lid - Cristel USA
Stewpan with Lid
Casteline Removable handle
$329.99
20/09/2021 22:08:38