Newberg Shrimp, Scallops, Hoki, Mussels, Clams, Deep Sea Red Crab, Garlic, Onions, Carrots, Potatoes & Asparagus In A Saffron-infused Cognac Cream Sauce Topped With A Puff Pastry Crisp Recipe

ENTRÉES

1. 1

   Prep and preheat

   Preheat oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or shallow casserole and set aside.

2. 2

   Prepare seafood and vegetables

   Rinse mussels and clams; discard any that are broken or do not close when tapped. Pat shrimp dry; wipe scallops and hoki dry. Cut crab meat into bite-sized pieces if needed. Dice onion, mince garlic, dice carrots and potatoes; trim asparagus and cut into 2-inch pieces.

3. 3

   Par-cook vegetables

   Bring a large pot of salted water to a boil. Par-cook potatoes and carrots for 6-7 minutes until just tender. Drain and set aside.

4. 4

   Saffron infusion

   Steep saffron threads in 2 teaspoons hot water (or a splash of stock) for 5-10 minutes to release color and aroma.

5. 5

   Make saffron cognac cream sauce

   In a large skillet, melt butter with olive oil over medium heat. Add onion and carrot; sauté until translucent and slightly softened (5-7 minutes). Add garlic and cook 1 minute. Stir in flour and cook 1-2 minutes to form a light roux. Strain saffron infusion and add to the pan with stock; bring to simmer. Add cognac and simmer until reduced by half. Stir in heavy cream and reserve saffron water; simmer until sauce thickens to coating consistency. Season with salt and pepper to taste.

6. 6

   Cook shellfish

   In a large pot, steam mussels and clams with a splash of stock until shells open (about 5-7 minutes). Remove opened shellfish and set aside; reserve their cooking liquid after straining.

7. 7

   Sear remaining seafood

   In a separate skillet, quickly sear shrimp, scallops, and hoki pieces in a tablespoon of butter until lightly browned but not fully cooked through; remove from heat.

8. 8

   Assemble base

   In the prepared baking dish, layer par-cooked potatoes, carrots, and asparagus. Pour over a portion of the saffron cognac cream sauce to coat vegetables.

9. 9

   Combine seafood with base

   Add mussels, clams (in some shells), crab meat, hoki chunks, shrimp, and scallops. Gently fold to distribute evenly. Pour remaining sauce over the seafood and vegetables, ensuring everything is coated.

10. 10

    Top with puff pastry and bake

    Cut puff pastry sheet to fit the dish or lay a single sheet to cover completely. Brush pastry with beaten egg. Bake in the preheated oven at 400°F (200°C) for 20-25 minutes, or until pastry is golden and puffed and sauce is bubbling.

11. 11

    Rest and serve

    Let the dish rest for 5-10 minutes. Garnish with lemon zest if desired and serve family-style.