Mixed Seafood Pot Recipe

HUNGRY FOR LUNCH

1. 1

   Infuse saffron

   In a small cup, steep saffron threads in 2 tablespoons of hot tomato broth from the 2 cups available to bloom their color and aroma.

2. 2

   Prepare aromatics

   In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until translucent and fragrant, about 3-4 minutes.

3. 3

   Create saffron tomato base

   Pour in the saffron infusion and the tomato broth, along with the crushed tomatoes. Bring to a gentle simmer.

4. 4

   Deglaze and season

   Add white wine, salt, and pepper. Simmer 5 minutes to reduce slightly and meld flavors.

5. 5

   Cook mussels

   Add mussels to the pot, cover, and cook until they open, 4-5 minutes. Discard any that do not open.

6. 6

   Add seafood

   Stir in cod and shrimp. Cook until the fish is opaque and the shrimp are pink, about 3-5 minutes.

7. 7

   Crisp risotto cake

   While seafood cooks, slice the risotto cake. If desired, dredge lightly in flour and fry in a small amount of olive oil until golden on both sides.

8. 8

   Adjust broth

   Taste and adjust seasoning with salt and pepper. If the broth is too thick, whisk in 1 cup of water or more tomato broth to reach desired consistency.

9. 9

   Fry leeks

   In a separate skillet, fry leek slices in a little oil until crisp and caramelized. Drain on paper towels.

10. 10

    Plate and serve

    Ladle saffron tomato broth into bowls. Nestle a crisp risotto cake, spoon in seafood, and finish with fried leeks and chopped parsley.