Best Poached Salmon Swimming On Fennel With Saffron And Clams Recipes

POACHED SALMON SWIMMING ON FENNEL WITH SAFFRON AND CLAMS

Poached Salmon Swimming on Fennel With Saffron and Clams image

This recipe does have a lot of yummy juice (Hence the name) so sure you have lots of bread to soak up the delish broth. Or use the broth to make rice. I idea of this is to cook it in liquid so it stays moist. Poaching a fish means cooking it in a flavoured liquid at temperatures of 160 to 180 degrees Fahrenheit. This is a moist heat method. Poaching cooks a fish gently at low temperatures, because it has hot liquid it cooks quickly and retains maximum flavour and moisture. Poached fish can be served either hot or cold. Fish to be served hot is usually poached in fish stock with spices and white wine. This liquid may then become the body of a sauce to be served with the fish.

Provided by Rita1652

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
2 lbs salmon fillets, seasoned with
salt & pepper
1 -2 stalk fennel, whites sliced & greens for garnish (You can use a onion fennel mixture)
2 garlic cloves, crushed
1 teaspoon dried saffron, crushed
1 (8 ounce) bottle clam juice
1/2 cup white wine
1 (15 ounce) can of rienzi white clam sauce
salt and pepper

Steps:

Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
Add saffron and toss to release the beautiful yellow color and aroma.
Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
Add white clam sauce heat 2 minutes.
Adjust seasoning.
Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.

Nutrition Facts : Calories 303.8, Fat 14.4, SaturatedFat 2.1, Cholesterol 78.8, Sodium 260.2, Carbohydrate 7.9, Fiber 1.4, Sugar 1.4, Protein 31

SEAFOOD IN SAFFRON BROTH

Seafood in Saffron Broth image

Categories Soup/Stew Fish Quick & Easy Dinner Mussel Saffron Summer Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 13

Ingredients

1/2 fennel bulb (sometimes called anise)
1 small onion
1 large plum tomato
1 large garlic clove
1/2 pound mussels (preferably cultivated)
1/4 pound large shrimp (about 7)
a 1/2-pound piece skinless scrod or halibut
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1 1/2 tablespoons olive oil
3 cups fish stock or low-salt chicken broth
Garnish: lemon wedges
Accompaniment: crusty bread

Steps:

Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

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