Saffron Fish Stew with Shrimp, Fennel, and Root Vegetables
- 450 g (1 pound) fish fillet cod haddock or other white fish fresh or thawed
- 450 g (1 pound) shrimp with shells yields about 300 g peeled
- 500 ml (2 cups) water
- 1 fish stock cube or 15 g concentrated fish stock
- 250 ml (1 cup) dry white wine
- 475 ml (2 cups) heavy cream
- 475 g (2 cups) crushed tomatoes
- 2 yellow onions chopped
- 1 bulb fennel chopped
- 2 medium carrots chopped
- 4 garlic cloves minced
- 60 ml (1/4 cup) olive oil
- 0.35 g (1/2 teaspoon) saffron threads
- 1 teaspoon dried chili flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh dill for garnish
- Sourdough bread for serving
- Yogurt or crème fraîche for serving
1. Prepare fish by removing bones and skin. Cut into 2x2 cm (3/4x3/4 inch) pieces. Set aside.
2. Peel shrimp reserving shells. Set shrimp aside.
3. In a pot combine shrimp shells 500 ml (2 cups) water and fish stock cube. Bring to boil then reduce heat and simmer 20 minutes. Strain discarding solids. Set stock aside.
4. Chop onions fennel and carrots. Mince garlic.
5. Heat olive oil in large pot or Dutch oven over medium heat. Add onions fennel carrots and garlic. Sauté 5 minutes stirring occasionally.
6. Add saffron and chili flakes. Pour in white wine. Simmer 2 minutes.
7. Add strained fish stock crushed tomatoes and heavy cream. Simmer 10 minutes. Season with salt and pepper.
8. Add fish pieces cover and cook 5 minutes until opaque and cooked through.
9. Stir in peeled shrimp and fresh dill. Cook 2-3 minutes until shrimp turn pink.
10. Mix 120 g (1/2 cup) yogurt or crème fraîche with a pinch of saffron threads. Let stand 5 minutes.
11. Serve stew hot topped with saffron yogurt and extra dill. Pass sourdough bread alongside.
- Dutch oven
- large pot
- cutting board
- knife
- vegetable peeler
- garlic press
- pot strainer
- wooden spoon
- serving spoon
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