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.