SAFFRON FISH STEW
SAFFRON FISH STEW

SAFFRON FISH STEW

Yield
24 portions
Portion Size
about 2 cups
Ingredients: Measure:
Olive oil
3 tbsp
Garlic, chopped
1/3 cup
Seafood stock
5 quarts
Dry white wine
2 quarts
2 quarts
1-1/2 cups
Russet potatoes, peeled, cubed, blanched
6 cups
Fresh tarragon, minced
6 tbsp
Saffron
6 tbsp
Salt
2-1/2 tbsp
Black pepper
1 tbsp
Cod fillets
24 (4-ounce) each
Mussels, scrubbed, beards removed
6 lbs

Directions

  1. Heat oil in a large stockpot over medium heat. Add garlic; sauté for 5 minutes or until translucent.

  2. Add seafood stock, wine, Angela Mia® Chopped Tomatoes, Angela Mia® Marinara Sauce, potatoes, tarragon, saffron, salt and pepper; simmer over medium-high heat for 25 to 30 minutes or until broth has reduced by one third in volume and potatoes are fork-tender.

  3. Hold warm for service.

  4. To make ONE PORTION: Heat one cup saffron broth with potatoes in a saucepan.

  5. Add one cod fillet and four mussels. Increase heat to medium-high; simmer for 12 to 15 minutes or until cod reaches an internal temperature of 135°F and mussels have opened.

  6. Serve in a warm bowl.

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