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Seafood in Saffron and Tomato Broth
four portions
4 cups fish stock (a stock prepared with a little dry white wine is OK)
8 small or 4 large prawns (shrimp), shelled but with tails on
8 scallops
12 bite-sized pieces of good white fish (monkfish is nice)
12 calamari rings
8 mussels, cleaned
2 medium tomatoes, peeled, seeded and pureed
3 cloves garlic, chopped
good pinch saffron
bouquet garni for fish (parsley, bay, fennel, perhaps thyme, savory)
salt and pepper
olive oil
Heat oil. Saute garlic. Add tomato puree, cook down. Add stock,
bouquet garni and saffron (be careful with the saffron. You might
like to add it little by little and check for flavour). Simmer for
a while, on a fairly low temperature. Add fish. Cook two minutes.
Add mussels (and prawns if you are using large ones). Cook one more
minute, covered. Add remaining seafood. Cook, (covered) until
mussels open, and other seafood is cooked, which should be just a
few minutes. Do not overcook. season with salt and pepper. If you
find it a little strongly flavoured, water down a little. You can
even add a little sugar if it is a bit rough.
Goes really well with Tabasco, and some crusty French bread to sop
it up.
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Bouillabaisse 04