Seafood in Saffron and Tomato Broth
Ingredients
- 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
Directions
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.