1017

Seafood stew with saffron

  • serves 4
  • A little effort

A delicious dish packed with flavour, this stew features clams, mussels, and roast tommies; cooked in white wine and flambéed with Pernod. Serve with plenty of bread to mop up the juices.

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Ingredients

  • tomatoes 4
  • clams 300g, cleaned
  • mussels 300g, cleaned
  • olive oil
  • shallots 2, finely chopped
  • garlic 4 cloves, chopped
  • saffron large pinch
  • thyme 3-4 sprigs
  • Pernod
  • white wine 400ml
  • firm white fish or cape, hake, gurnard or pollack cut into large chunks
  • fish stock 400ml
  • parsley or basil small bunch, chopped

Method

  • Step 1

    Halve and season the tomatoes, roast at 220c/fan 200c/gas 7 for 20 minutes, then roughly chop.

    Throw away any shellfish that won’t close when tapped.

  • Step 2

    Heat 2 tbsp olive oil in a large pan and cook the shallots and garlic until soft but not coloured.

    Add the tomatoes, saffron and thyme and stir.

  • Step 3

    Add a splash of pernod and flambé. Shake the pan to extinguish the flame and burn off the alcohol. Add the wine and simmer gently for 2 minutes.

    Add the fish and enough stock to just cover it. Simmer for 8-10 minutes.

  • Step 4

    Remove the thyme and season. Discard any clams or mussels that haven’t opened. Sprinkle with parsley or basil and serve with bread.

Nutritional Information

  • Kcals 313
  • Fat 8.7g
  • Saturates 1.3g
  • Carbs 9.6g
  • Fibre 1.6g
  • Protein 40.3g
  • Salt 1.41g
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