Seafood stew with saffron
Give sustainable fish a go with this simple stew from Mitch Tonks
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 minutes
- 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.
- 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.
- 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.
- Remove the thyme and season. Discard any clams or mussels that haven't opened. Sprinkle with parsley or basil and serve with plenty of bread to mop up the juices.
Per serving
313 kcalories, protein 40.3g, carbohydrate 9.6g, fat 8.7 g, saturated fat 1.3g, fibre 1.6g, salt 1.41 g
Recipe from olive magazine, September 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/7281/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 4 tomatoes
- 300g clams , cleaned
- 300g mussels , cleaned
- olive oil
- 2 shallots , finely chopped
- 4 garlic cloves , 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
Buy ingredients
Search Good Food
Risotto of Cornish gurnard & smoked eel
Get eco-savvy with this sustainable fish recipe from Michelin-starred Soho restaurant Arbutus
0
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 minutes
Ingredients
- 4 tomatoes
- 300g clams , cleaned
- 300g mussels , cleaned
- olive oil
- 2 shallots , finely chopped
- 4 garlic cloves , 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
Per serving
313 kcalories, protein 40.3g, carbohydrate 9.6g, fat 8.7 g, saturated fat 1.3g, fibre 1.6g, salt 1.41 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
19 September 2012
Virgocook rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.