There have been so many times that I have watched the cooking network or been to a nice restaurant where seafood is served in a saffron broth. This had me thinking that there must be something special to it. For something so fancy, it falls in line with my Spanish-inspired cooking: seafood, chorizo, saffron, wine, garlic.
This dish reminds me of a bouillabaisse. A bouillabaisse is a fish stew originating in France so, essentially, you might call this by the same name. I wanted to use mussels and clams but I am very particular with those and I can’t always find them fresh so I decided to stick with seafood that I knew I could access more easily so that it would be more convenient to make. Cod is a nice fish that is flakey and easy to cook. I love the texture. I also decided on scallops and prawns as well. These make the stew hearty and quite filling. It is packed with lean protein and low in calories as well.
The first step is to create the perfect broth. This takes some time to really infuse the flavours. In a very hot pan, heat 4 Tbsps of olive oil and sautée 3 small, diced tomatoes and 1 diced onion. After about 10 minutes you will have a paste-like texture. From there, add a full chorizo that has been sliced into bite-sized pieces. I like to allow the chorizo to get a bit crisp. The fat from the sausage will mix with the vegetables and add a lot of flavour.
Once the chorizo has cooked a bit, add 1 C of white wine and reduce. Once that has reduced, add 4 C of vegetable broth.
For the seasoning, I add a pinch of saffron, 4 minced cloves of garlic and a Tbsp of fennel seed.
This mixture for the broth will need to simmer for about 45 minutes so put a lid on it and forget about it for a bit. While you are waiting you can prepare the seafood. Cut cod into large chunks. If they are too small they will disintegrate when you cook them.
After the broth has simmered for 45 minutes, add the cod and let it cook for about 10 minutes.
Finally, add the prawns and scallops and let it cook another 10 minutes. When it is ready to serve, plate it and garnish with a bit of cilantro and a squeeze of fresh lemon or lime juice.
1 onion (diced)
3 small tomatoes (diced)
4 Tbsps olive oil
1 chorizo sliced
21 oz halibut or cod
4 cloves garlic
4 C vegetable stalk
1 C white wine
1 Tbsp fennel seed
pinch of saffron
1. Sautée onion and tomato in olive oil for about 10 minutes until cooked and starts to brown.
2. Add chorizo and fennel seed and cook until chorizo browns.
3. Season with salt and pepper.
4. Stir in minced garlic.
5. Add white wine and cook down for several minutes.
6. Add vegetable stalk.
7. Simmer broth on low for 45 minutes.
8. Cut halibut into 3″ pieces.
9. Add to the broth and let simmer for 10 minutes.
10. Add prawns and scallops and simmer for another 10 minutes.
11. Garnish with lemon and chopped cilantro (optional)
Protein 42.7 g