Indulge in Saffron Seafood Stew: A Quick Mediterranean Marvel
Saffron Seafood Stew is a comforting and quick Mediterranean dish filled with rich flavors and customizable ingredients.
Equipment
- Dutch oven
Ingredients
For the Base
- 2 tablespoons olive oil extra-virgin for the richest taste
- 2 tablespoons butter adds creaminess to the broth
- 1 medium fennel bulb chopped
- 1 medium yellow onion chopped
- 2 cloves garlic freshly minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
For the Broth
- 0.5 gram saffron threads or substitute with turmeric
- 1 teaspoon cayenne pepper adjust based on heat preference
- 1 cup dry white wine or substitute with broth and vinegar
- 4 cups clam juice or seafood stock
- 1 can canned diced tomatoes
- 2 leaves bay leaves
For the Seafood
- 1 pound halibut filets
- 1 pound mussels ensure they’re tightly closed
- 1 pound sea scallops
- 1 pound raw shrimp peeled and deveined
For Garnish
- 0.5 cup fresh basil chopped
- 0.5 cup fresh parsley chopped
- to taste red pepper flakes optional
- 4 slices toasted baguette optional
Instructions
Directions
- In a Dutch oven, warm olive oil and butter over medium-high heat until melted and fragrant.
- Add the chopped fennel bulb and onion, sautéing for about 5 minutes until softened.
- Stir in garlic, thyme, paprika, saffron, and cayenne. Cook for 20 seconds until fragrant.
- Add dry white wine, scraping the bottom to combine flavors, and reduce for 1 minute.
- Stir in clam juice and diced tomatoes along with bay leaves. Bring to a boil, then reduce and simmer for 8-10 minutes.
- Gently add halibut filets, cover, and cook for about 2 minutes until they are opaque.
- Add mussels and scallops, cover, and cook for 3 minutes until mussels open.
- Stir in shrimp, cover, and cook for another 2-3 minutes until shrimp are opaque.
- Discard bay leaves, stir in basil and parsley, and adjust seasoning before serving.
Notes
For best flavor, use the freshest seafood available and avoid boiling after adding seafood to maintain tenderness.