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
Full Recipe After the Cut…
- Clean one white fish such as cod, by skinning, deboning and rinsing it in fresh water.
- Chop into chunky bite-sized pieces.
- Add the bones to a stock pot.
- Wash and clean 2 lbs of mussels, debearding them, scrubbing their shells clean and discarding any that don’t close when tapped.
- Wash and trim the coral from your scallops. You can add the coral to your stock pot.
- 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.
- Bring to the boil, skim off the scum and then simmer while you prep the rest of the soup.
- Soften a couple of finely diced shallots in a little olive oil, then add some finely chopped garlic and a sprig of thyme.
- 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.
- Put a lid on the pot and cook over a medium high heat shaking the pan sporadically until all the mussels have steamed open.
- Discard any mussels which have not opened.
- Take the mussels out with a slotted spoon leaving the cooking juices in the pan.
- Take most of the mussels out of the shells, leaving a few for garnish and reserving the rest.
- Add the mussel shells to the stock pot and bring to the boil once again.
- Skim off the scum and return to a simmer.
- 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.
- 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.
- Drain the stock and discard the bones, shells etc.
- Skim off any scum and add the stock to your mussel/fish pot.
- 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.
- Season the broth to taste with some Maldon salt and some freshly ground pepper.
- Ladle over the mussels and fish, cut the scallops in half if very large and add to the bowls.
- 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.