Saffron Seafood Stew

Saffron Seafood Stew

Here is a little known fact, I once went on Master Chef and this is what I made for the judges!   It didn’t get me on the show but it is a favorite in our home.


  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 3 stalks of chopped celery
  • 1 Tablespoon of chopped fennel bulb
  • 2 garlic cloves, crushed and chopped
  • 1/2 teaspoon grated fresh lemon rind
  • 1/2 cup of white wine
  • 3 thyme sprig
  • 1/2 cup chopped parsley
  • 1/4 cup of chopped oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground tumeric
  • 1/4 teaspoon saffron threads, crushed
  • 1 pound flounder or cod fillet, cut into (2-inch) pieces
  • 1 pound of shrimp
  • 1 pound of mussels or clams in the shell
  • 3 cups great Northern beans (I like fresh made but canned will work)
  • 1 cup water
  • 1 1/2 cups seafood stock 
  • 1/2 Tablespoon of Kosher salt
  • Black Pepper to taste
  • Optional nightshade: 3 stewed roma tomatoes
  • Optional nightshade: Chili oil or hot sauce



Heat oil in a large stockpot over medium-high heat.

Add onion, fennel, celery and  saute 5 minutes. Add garlic, rind, turmeric, coriander and saffron.  Saute for an additional 3 minutes.   Deglaze with wine. Add stock at water.

Bring to a boil; reduce heat, and simmer for 30 minutes.

Add pre-cooked or canned white beans and bring back to a  simmer.

Add fish and cook 5 minutes.

Add shellfish and cook until shrimp is pink and mussles pop open (approximately 5 minutes)

Add fresh herbs and stir to finish.

Pour soup into bowls.  Top with arugula, shrimp and saffron.  Serve with salad or gluten free bread.

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