Best Clams And White Fish In Carrot Saffron Broth Recipes

SEAFOOD IN FENNEL BROTH

Seafood in Fennel Broth image

An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 small fennel bulb, chopped (1 1/2 cups), plus 1/3 cup fronds for serving (optional)
2 shallots, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
Kosher salt
1 1/2 teaspoons smoked sweet paprika
1 1/2 teaspoons cumin seeds, crushed
1 1/2 teaspoons coriander seeds, crushed
1/2 cup dry vermouth
1/2 cup clam stock, such as Bar Harbor
24 small clams, such as littleneck and Manila
3/4 pound striped-bass fillet, cut into approximately 1 1/2-by-2-inch strips
1 pound large head-on shrimp, or 3/4 pound large headless shrimp
1 can (15 ounces) white beans, such as cannellini, drained and rinsed
3 tablespoons fresh lemon juice
Parsley leaves, for serving

Steps:

Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.

SAFFRON-AND-ORANGE-SCENTED SEAFOOD STEW

Saffron-and-Orange-Scented Seafood Stew image

Honor the Italian-American Feast of the Seven Fishes with a pot of seafood stew perfumed with orange and saffron. This version switches out pricey lobster and scallops for just-as-refined shrimp and white fish, so you can spend extra on a few threads of fresh saffron and the best seafood stock you can find. The flavor of this dish is designed to be delicate-you want the star ingredients to be able to shine.

Provided by Greg Lofts

Categories Seafood Recipes

Time 1h15m

Number Of Ingredients 18

Ingredients

3 tablespoons extra-virgin olive oil, divided, plus more for serving
2 tablespoons tomato paste
1 pound large shrimp, peeled and deveined, shells reserved
1/2 teaspoon crushed saffron threads
2 celery stalks, cut into a 1/4-inch dice (3/4 cup), plus a handful of tender inner leaves, chopped, for serving
2 shallots, chopped (1 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
Kosher salt and freshly ground pepper
2 plum tomatoes, cored and cut into a 1/2-inch dice (1 cup)
2 teaspoons fresh thyme leaves
2/3 cup dry white wine, such as Sauvignon Blanc
2 1/2 pounds littleneck clams (about 24), purged and drained
2 pounds mussels (about 48), purged and drained
1 can (14.5 ounces) seafood or fish stock, such as Bar Harbor
2 teaspoons grated orange zest, plus 3 tablespoons fresh juice
1 1/2 pounds firm, skinless white-fish fillet, such as halibut, cut into 1-inch pieces
Chopped fresh parsley leaves, for serving
Toasted Garlic-Butter-and-Herb Bread, for serving (optional)

Steps:

In a saucepan, heat 1 tablespoon oil over medium-high. When it shimmers, add tomato paste and shrimp shells. Cook, stirring, until shells turn pink and opaque, about 2 minutes. Add 2 cups water and gently boil 5 minutes. Strain shrimp broth into a heatproof bowl; discard solids. Stir saffron into broth.
Heat remaining 2 tablespoons oil in a braiser pan or wide, shallow pot over medium. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomatoes and thyme. Cover and cook until tomatoes collapse and release their juices, 6 to 8 minutes. Add wine and boil until mostly evaporated.
Add clams to pan, increase heat to medium-high, and cook, covered, just until they begin to open, 6 to 8 minutes (discard any that don't open). Transfer clams to a large heatproof bowl and cover with a plate to keep warm. Add mussels to pan and cook, covered, just until they begin to open, about 5 minutes (discard any that don't open). Transfer mussels to bowl with clams.
Add seafood stock, shrimp broth, and orange zest and juice to pan. Bring to a simmer over medium-high heat; simmer 5 minutes. Meanwhile, remove about half of clams and two-thirds of mussels from their shells, reserving meat and juices and discarding empty shells.
Stir shrimp and fish into pan, reduce heat to medium-low, and cook, covered, just until shrimp and fish are firm and cooked through, 3 to 5 minutes. Return shelled and in-shell clams and mussels and any accumulated juices to pan, stirring to combine. Remove from heat, sprinkle with celery leaves and parsley, drizzle with more oil, and serve with bread, if desired.

STEAMED CLAMS IN GARLIC SAFFRON BROTH

Steamed Clams in Garlic Saffron Broth image

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
3 dozen littleneck clams
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper

Steps:

Crumble saffron into 1 cup of boiling water. Set aside to steep.
Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g

WHITE FISH WITH BRAISED LEEKS AND SAFFRON

White Fish with Braised Leeks and Saffron image

This stove-top-braised halibut has all of the savory depth of a classic bouillabaisse without the fussiness. You just simmer leeks with cherry tomatoes, chicken broth, and vermouth, then tuck in the fish to cook to perfection within minutes.

Provided by Lauryn Tyrell

Time 50m

Number Of Ingredients 13

Ingredients

1/8 teaspoon saffron threads
Kosher salt and freshly ground pepper
2 tablespoons hot water
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 tablespoons unsalted butter, divided
2 pounds small leeks, white and light-green parts only, cut on the bias into 2-inch pieces (5 cups) and thoroughly washed and drained
1/4 cup dry vermouth or dry white wine
1 cup halved cherry or grape tomatoes
1 1/3 cups reduced-sodium chicken broth
1 1/4 pounds skinless meaty white fish, such as halibut, cut into 4 pieces (each about 5 ounces and 1 inch thick)
1 teaspoon grated lemon zest
1/3 cup mixed fresh tender herbs, such as snipped chives, chervil, and tarragon
Flaky sea salt, for serving (optional)

Steps:

Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.
Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.
Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.
Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.