Saffron Seafood Stew with Shrimp and Citrus
- 900 g cod fillets, skin removed (2.0 lb)
- 500 g salmon fillets, skin removed (1.1 lb)
- 600 g shrimp, peeled and deveined (1.32 lb)
- 8 medium potatoes, peeled and cubed (about 1 kg or 2.2 lb)
- 1 fennel bulb, thinly sliced (250 g or 8.8 oz)
- 4 celery stalks, sliced (200 g or 7 oz)
- 3 shallots, chopped (90 g or 3.2 oz)
- 4 garlic cloves, minced
- 4 cups freshly squeezed orange juice (950 ml)
- 3 cups dry white wine (710 ml)
- 1 L fish stock (4 standard stock cubes dissolved in 1 L water or 34 fl oz)
- 3 tbsp olive oil (45 ml)
- 2 tsp dried thyme (1 g)
- 1/2 tsp saffron threads (0.15 g)
- 1 tsp salt (6 g)
- 1 1/2 tsp sambal oelek (7.5 ml)
- 1 fresh thyme sprig, finely chopped (0.5 g)
1. Heat the olive oil in a large heavy-bottomed pot over medium heat
2. Add the chopped shallots and sauté until translucent, about 5 minutes
3. Stir in the saffron, dried thyme, and minced garlic, and toast for 1 minute until fragrant
4. Add the sliced fennel and celery, and cook for another 3–4 minutes to soften slightly
5. Pour in the white wine, fish stock, and orange juice, and bring to a boil
6. Reduce heat and simmer gently for 10 minutes to meld the flavors
7. Add the cubed potatoes and continue to simmer for 20 minutes, or until potatoes are just tender
8. Season the broth with salt and sambal oelek
9. Cut the cod and salmon into 5 cm (2 inch) chunks and add to the simmering stew
10. Cook for 5–6 minutes, until the fish is opaque and cooked through
11. Remove from heat and gently stir in the fresh thyme
12. Let rest for 2 minutes before adding the shrimp to avoid overcooking
13. Return to very low heat and cook shrimp for 2–3 minutes just until pink and curled
14. Serve immediately in warm bowls, garnished with extra thyme and crusty bread on the side
- large pot
- cutting board
- knife
- measuring cups
- wooden spoon
- fish stock cubes
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.