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 49 Recipe

Rinse and pat dry all shellfish. If any mussels or clams are dead or cracked, discard. Shuck crab meat if needed and pat dry.

Trim and prepare vegetables: dice onion, mince garlic, dice carrots, potatoes, and trim and cut asparagus into 2-inch pieces.

Bloom saffron threads by steeping in 2 tablespoons of hot fish stock until the color and aroma release.

In a heavy-bottom saucepan, melt butter with olive oil over medium heat. Add onion and garlic; sauté until translucent and fragrant.

Stir in flour to make a light roux; cook 1-2 minutes, whisking to remove raw flour taste.

Gradually whisk in the saffron-infused stock, cognac, and heavy cream. Bring to a simmer and let lightly thicken to a nappe. Season with salt and pepper.

Add potatoes and carrots to the sauce; simmer until starting to soften, about 5-7 minutes.

Add asparagus; simmer 2-3 minutes.

Gently add hoki pieces and sea scallops; simmer 3-4 minutes until just starting to firm.

Stir in shrimp, mussels, and clams; cover and cook until shellfish open, about 4-6 minutes. Discard any that do not open.

Fold in crab meat; simmer 1-2 minutes to heat through. Taste and adjust seasoning.

Preheat oven to 400°F (200°C). Place puff pastry sheet on a parchment-lined baking sheet; dock with a fork and brush with egg wash (beat egg with water).

Bake pastry until puffed and golden brown, about 12-15 minutes. Let cool briefly and crumble into crisp shards or cut into decorative shapes for topping.

Ladle saffron cognac cream seafood sauce into warmed bowls. Top with puff pastry crisps just before serving to keep them crisp.

Garnish with chopped parsley and serve immediately.