Seafood stew with saffron
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 tomatoes
- 300g clams, cleaned
- 300g mussels, cleaned
- olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, chopped
- large pinch saffron
- 3-4 sprigs thyme
- Pernod
- 400ml white wine
- 750g firm white fish, choose msc-certified sustainable species such as cape hake, gurnard and pollack cut into large chunks
- 400ml fish stock
- small bunch parsley or basil, 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.
