Restaurants›53 By The Sea›Saffron Seafood Stew Recipe

Saffron Seafood Stew Recipe

Inspired by 53 By The Sea
Time45m
Serves4

Locally Caught Fish, Black Tiger Prawns, Maine Sea Scallop, Black Mussels, Manila Clams, Tomatoes, Rouille Toast

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Ingredients

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Seafood

Vegetables and Aromatics

Liquids and Seasonings

For Serving

Method

Preparing the Stew

1

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion, red bell pepper, carrot, and fennel. Sauté until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for another minute.

2

Add Liquids

Pour in the dry white wine and let it reduce for about 2 minutes. Then, add the diced tomatoes, fish stock, saffron threads, salt, and black pepper. Bring to a simmer.

3

Add Seafood

Add the locally caught fish, black tiger prawns, sea scallops, black mussels, and Manila clams to the pot. Stir gently to combine and cover the pot. Cook for about 10-15 minutes, or until the mussels and clams have opened and the seafood is cooked through.

4

Final Touches

Taste and adjust seasoning with additional salt and pepper if necessary. Stir in fresh parsley just before serving.

Serving

5

Serve the Stew

Ladle the saffron seafood stew into bowls and serve hot with rouille toast on the side.