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Brazilian Style Saffron Seafood Stew

So one of my very bestest friends, Nola Momma mentioned that I never write about anything but comics and toys, so I decided I would steal a recipe from the internet and make it significantly better (I do this a lot with food).

Brazilian Style Saffron Seafood Stew

Brazilian Saffron Seafood Stew

Brazilian Saffron Seafood Stew

Full Recipe After the Cut…

  1. Clean one  white fish such as cod, by skinning, deboning and rinsing it in fresh water.
  2. Chop into chunky bite-sized pieces.
  3. Add the bones to a stock pot.
  4. Wash and clean 2 lbs of mussels, debearding them, scrubbing their shells clean and discarding any that don’t close when tapped.
  5. Wash and trim the coral from your scallops. You can add the coral to your stock pot.
  6. Add some lemon zest, some thyme, some parsley, a chunk of celery and half an onion to your stock pot and top up with cold water.
  7. Bring to the boil, skim off the scum and then simmer while you prep the rest of the soup.
  8. Soften a couple of finely diced shallots in a little olive oil, then add some finely chopped garlic and a sprig of thyme.
  9. Put the mussels into the pot and add a dash of dry white wine or some Indian Marsala if you really want a rich taste.
  10. Put a lid on the pot and cook over a medium high heat shaking the pan sporadically until all the mussels have steamed open.
  11. Discard any mussels which have not opened.
  12. Take the mussels out with a slotted spoon leaving the cooking juices in the pan.
  13. Take most of the mussels out of the shells, leaving a few for garnish and reserving the rest.
  14. Add the mussel shells to the stock pot and bring to the boil once again.
  15. Skim off the scum and return to a simmer.
  16. Place your chunks of white fish in the mussel cooking juice, add a good pinch of saffron strands and poach gently for about ten minutes until the fish is opaque. It will have taken on a golden yellow hue from the saffron.
  17. Take the fish out with a slotted spoon and divide, with your mussels between four bowls. Add a few mussels in their shells to each bowl.
  18. Drain the stock and discard the bones, shells etc.
  19. Skim off any scum and add the stock to your mussel/fish pot.
  20. Bring to the boil and let reduce slightly while you sear the scallops and shrimp in a hot pan with a smidgen of olive oil. The shrimp should be a pale pink color and the scallops should be crispy and brown, but cooked until just opaque in the middle. Don’t overcook them or their delicate flavour will be lost.
  21. Season the broth to taste with some Maldon salt and some freshly ground pepper.
  22. Ladle over the mussels and fish, cut the scallops in half if very large and add to the bowls.
  23. Finally chop with some fresh flat leaf parsley, or even a bit of coriander if you like a spicy broth.

This recipe is great for Good Fridays or when entertaining pescotarians.


One Response

  1. Oh kittens yes. This is the one reason I was born.
    To find you, my long lost knowledge seeking soul-mate.

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