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Seafood stew with saffron
Published: December 19, 2014 at 2:28 PM
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Serves 4
Easy
Total time: 50 mins
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A delicious dish packed with flavour, this stew features clams, mussels, and roast tommies; cooked in white wine and flambéed with Pernod. Serve with plenty of bread to mop up the juices
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Try this seafood stew recipe, then check out our seafood chowder and vegetarian stew.
Ingredients
Nutrition
-
4 tomatoes
-
300g clams
cleaned
-
300g mussels
cleaned
-
olive oil
-
2 shallots
finely chopped
-
4 cloves garlic
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
Nutrition: per serving
- kcal313
- fat8.7g
- saturates1.3g
- carbs9.6g
- fibre1.6g
- protein40.3g
- salt1.41g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
Remove the thyme and season. Discard any clams or mussels that haven’t opened. Sprinkle with parsley or basil and serve with bread.
Check out our best Spanish recipe
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