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Categories:
cod shrimps scallops saffron threads fish stock unsalted butter extra-virgin olive oil onion clove garlic leeks carrot celery stalk salt Bread
Viewed: 38 - Published at: 7 years agoIngredients
- 2 pounds cod or halibut steaks
- 1 pound medium shrimps
- 1 pound scallops
- 1/4 teaspoon saffron threads
- 8 cups fish stock
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 leeks, chopped
- 1 carrot, sliced
- 1 celery stalk, chopped
- Coarse salt and freshly ground pepper to taste
- 1 loaf French or Italian bread sliced
Method
- Trim the bones from the cod or halibut steaks and cut the flesh into one-and-a-half-inch pieces.
- Peel the shrimps and reserve the shells.
- Cut the scallops in half if they are large.
- Sprinkle the saffron threads into one-half cup water and set aside.
- Add the shells and bones to the fish stock and simmer over low heat.
- Meanwhile, heat the butter with the oil in a heavy casserole.
- Fry the onion, garlic, leeks, carrot and chopped celery stalk until soft and golden.
- Toast the slices of bread in the oven and arrange in a basket on a napkin.
- Strain the fish stock, correct seasoning and add it to the vegetables with the saffron water.
- Bring to a boil, lower the heat and simmer, uncovered for 10 minutes.
- Add the fish and scallops and cook for three to four minutes.
- Then add the shrimp.
- Cook for two minutes.
- Remove from the heat and serve the stew in heated bowls, passing the bread and the aioli separately.
