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Fish & Shellfish Stew Greek Style
Source: William Sonoma
Serving Size: ~4
Prep Time: ~ 30 min
Cooking Time: ~30 min
To accompany this simple, flavorful seafood stew, toast baguette slices, rub them with a raw garlic clove while still warm and brush them lightly with extra-virgin olive oil. The seafood you use for this dish is completely up to you. Try snapper, striped bass, clams, mussels and shelled, deveined shrimp, in any combination.
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Directions:
In a dry fry pan over medium heat, toast the saffron until fragrant and a shade darker, about 1 minute.
Transfer to a bowl and crumble the threads.
In a large saucepan over medium heat, warm the olive oil.
Add the onion, fennel and garlic, and season with salt and pepper.
Stirring frequently, until the vegetables are soft, 6 to 8 minutes.
Add wine, cook until most of the liquid has evaporated, about 2 minutes.
Stir in the broth, tomatoes, potatoes, oregano, and saffron.
Reduce heat, so the mixture simmers, cover and cook until the potatoes are tender, about 10 minutes.
Add the clams and mussels to the pan, cover and simmer for 2 minutes.
Add the fish, cover and simmer for 1 minute.
Add the shrimp, cover and simmer until all the clams and mussels have opened (discard any that do not open), and the shrimp and fish are cooked (opaque throughout), about 5 minutes.
Remove from the heat and ladle the stew into warmed bowls.
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Ingredient List
1/2 tsp. saffron threads
2 Tbs. olive oil
1 yellow onion, chopped
1 cup trimmed and thinly sliced fennel bulb
3 garlic cloves, minced
1/2 cup dry white wine
3 cups fish or chicken broth
1 1/2 cups canned crushed tomatoes
3/4 lb. thinly sliced waxy potatoes
1/2 tsp. dried oregano
1 lb mussels scrubbed and de-bearded.
1 lbs of clams, scrubbed
NOTE: discard any Mussels or clams that do not close to the touch.
½ lb peeled shrimps
½ lb white, firm fish such as snapper, striped bass, code,…etc. Cut into 1.5 inch thick chunks
Crusty Bread (Baguette, sliced) |
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