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Seafood Stew in Saffron Broth

slideshow More Stew Recipes

  • Total Time:
  • Servings: 12

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  • 1 teaspoon saffron threads
  • 2 cups dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 Spanish onion, coarsely chopped
  • 3 carrots, sliced 1/4 inch thick
  • 3 celery ribs, sliced 1/4 inch thick
  • 8 garlic cloves, coarsely chopped
  • One 28-ounce can whole tomatoes, drained and coarsely chopped
  • 5 cups fish stock or 2 1/2 cups water plus 2 1/2 cups bottled clam juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds monkfish fillets, cut into 1-inch cubes
  • 1 1/2 pounds tilapia fillets, cut into 1-inch cubes
  • 1 pound sea scallops, quartered
  • 1 pound rock shrimp, shelled and deveined
  • 4 dozen mussels, cleaned and debearded
  • 1/2 cup heavy cream
  • 1 bunch of flat-leaf parsley, chopped


  1. In a small bowl, let the saffron infuse in 1/2 cup of the wine for 20 minutes.
  2. In a large, wide pot, heat the olive oil. Add the onion, carrots, celery and garlic and cook over moderately high heat, stirring, until softened, 8 minutes. Add the remaining 1 1/2 cups of wine and the tomatoes and cook until reduced by half, about 10 minutes. Add the fish stock and saffron mixture and season with salt and pepper. Bring to a boil, then reduce the heat to moderately low and simmer for 5 minutes.
  3. Add the monkfish, tilapia, scallops and shrimp to the broth and cook over moderate heat, stirring occasionally, for 3 minutes. Add the mussels, cover the pot and cook until the fish and scallops are just cooked through, the shrimp are pink and the mussels open, about 3 minutes; discard any mussels that do not open.
  4. Stir the cream and parsley into the seafood stew and season with salt and pepper. Ladle into bowls and serve.
Contributed By Published December 2003

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