Best Saffron Broth With Tomato Recipes

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MUSSELS IN SAFFRON BROTH



Mussels in Saffron Broth image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 12

2 medium onions, peeled and julienne
2 tablespoons olive oil
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled and sliced
1 1/2 cups dry white wine
2 12 cups clam juice or fish stock
1 cup tomato sauce
1 sprig fresh thyme
1 teaspoon saffron strands
3 pounds small black mussels, scrubbed and de-bearded
1 bunch flat leaf parsley leaves, washed and chopped

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.
  • Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

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

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.

ROCK COD CHOWDER IN SAFFRON-TOMATO BROTH



Rock Cod Chowder in Saffron-Tomato Broth image

This brothy chowder is loosely inspired by bouillabaisse, the classic Provençal seafood soup, but it's both simpler and easier on the pocketbook. To go all the way with this dish, drizzle the soup with fresh aioli (or mix mayonnaise with minced fresh garlic and thin with lemon juice). Serve with crusty bread.

Yield MAKES ABOUT 9 CUPS

Number Of Ingredients 14

1/4 teaspoon saffron threads, lightly crushed
1/2 cup boiling water
1 (28-ounce) can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced
1 small fennel bulb, finely diced (if it comes with fronds, chop and reserve 1/4 cup)
1 large sprig thyme (lemon thyme if available)
1 bay leaf
Kosher salt
1 cup dry white wine
3 cups fish, vegetable, or chicken stock (or low-sodium broth)
2 medium Yukon gold potatoes, diced
1 tablespoon freshly squeezed lemon juice, more as needed
1 pound skinless rock cod fillets (or other mild, firm white fish such as ling cod, snapper, or halibut)

Steps:

  • Soak the saffron in the boiling water for at least 15 minutes while you prepare the other ingredients.
  • Working over the can of tomatoes, break open each tomato, scrape the seeds into the can, and put the seeded tomatoes in a bowl. Squeeze the seeded tomatoes in your hand to break them up thoroughly, then strain the juice from the can into the bowl with the tomatoes. Discard the seeds and set the bowl aside.
  • Heat the olive oil in a large Dutch oven or similar soup pot over medium heat. Add the leek, diced fennel bulb, thyme, bay leaf, and 1/2 teaspoon salt and cook, stirring, until the fennel starts to soften, 4 to 5 minutes. Increase the heat to medium-high and add the wine. Cook until the liquid is reduced by half, 3 to 4 minutes.
  • Add the stock, tomatoes, potatoes, the saffron and soaking liquid, and 1 teaspoon salt. Bring the liquid to a boil, partially cover the pot, and lower the heat to maintain a bare simmer. Cook, occasionally skimming the scum off the top, until the potatoes and fennel are tender, 20 to 30 minutes.
  • Meanwhile, cut the fish into 1- to 2-inch pieces and season with 1/2 teaspoon salt.
  • Add the lemon juice to the soup, then taste and add more lemon juice or salt as needed. Add the fish, along with the fennel fronds if you have them. Cook until the fish is just cooked through and flakes easily, 5 to 10 minutes. If necessary, use a spoon to gently break the fish into smaller chunks.
  • Serve right away. If you need to reheat, do so gently and briefly to avoid overcooking the fish.

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