Here's a few more.
Bouillabaisse with Saffron and Leeks
Yields: 4 servings
¼ c (60 ml) olive oil
2 c (475 ml) mirepoix: 3 medium carrots, diced, 1 white onion, diced, 2 stalks celery, diced
1 leek
3 T garlic, chopped
2” fresh ginger root, peeled and grated
Sea salt and coarsely ground black pepper, to taste
4 c (950 ml) chicken broth
1 c (225 ml) clam broth
1 c (225 ml) white wine
Saffron, a tiny pinch (available from Penzey's Spices)
2 T (30 ml) fresh chopped herbs, optional tarragon, chives, or thyme
2 – 3# mixed shellfish clams, mussels, prawns, crab legs and claws
1 – 2# mixed seafood scallops, salmon, squid, cod, halibut, etc., cut into 2 – 3 pieces
In a ten-quart pot, warm the olive oil and add the mirepoix (diced carrots, onion and celery). Sauté over medium-low heat until the vegetables are soft and aromatic, about 5 minutes. Meanwhile, pull the leeks outer leaves apart slightly, and cut a ¼” groove down its length. Rinse the leek thoroughly, as sand tends to collect inside them.
Drain and slice leeks, discarding the green ends. Add the leek, garlic, and ginger to the olive oil and stir until delicately translucent. Taste the sautéed mixture and add salt and pepper to taste. Add the chicken and clam broth, wine, two or three threads of saffron, and the herbs. Warm over medium heat until broth is hot but not simmering. Peel shrimp and carefully clean clams or mussels, discarding any that are not closed tightly.
Scrub away sand and beards. Add clams or mussels first and bring the bouillabaisse to a boil, watching carefully, for about 5 minutes, until they pop open. Discard any bivalves that do not open. Turn the heat down to low, add the mixed seafood and cook for another 5 minutes. Turn off the heat.
Mussels with Leeks, Saffron, and Cream
Yields: 4 servings
Serve this flavorful saffron-scented dish as either an appetizer or a main course.
2 T (¼ stick) butter
2 large leeks (white and pale green parts only), thinly sliced
4 dozen mussels, scrubbed, beards removed
1 c dry white wine
8 fresh parsley sprigs
10 saffron threads, crushed
½ c whipping cream
2 T minced fresh parsley
Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes. Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. Divide mussels among 4 bowls; pour sauce over.
Pasta with Crab and Peas in Saffron Broth
Yields: 4 servings
1 # wide pasta
2 T chopped shallot
2 c chicken stock
1# fresh peas
½ # crabmeat
2 T butter
Generous pinch saffron
½ t red pepper flakes
Fine dice red pepper or fine julienne carrot for garnish
Cook pasta per directions. In large shallow pan, simmer stock with shallot, saffron and red pepper flakes for several minutes until the saffron colors the liquid. Add peas and simmer for 1 minute. Add pasta and heat through; toss in crabmeat and butter; season with salt and pepper; garnish as desired.
