Seafood stew with saffron

Name: Seafood stew with saffron
Total time: 50 min
Yield: serves 4
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

50 minutes
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.

December 19, 2014 at 2:28 pm

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.