Mediterranean Fish Stew- clams, mussels, shrimp, scallops, cod, Saffron and more!

20 Minutes into this recipe your kitchen will be bathed in a sweet, grassy, and I sense, ocean scent. You can thank the saffron threads you gently lifted out of their safe pouch, careful not to drop any because ounce per ounce, they’re more expensive than gold. But don’t worry, you can get a gram for under $10, and it will go a long way. A gram contains around 300 threads. I used about 10 for this dish. Oh, and the mussels, clams, cod, shrimp, wine, garlic, and so on, will contribute even more flavor :-) Enjoy!

Ingredients

• Cod, wild, 1 pound, cut into 2 x 2 inch

• scallops, 6 large ( I like wild for health and environmental reasons)

• shrimp, wild, 6 (I used Tiger Shrimp)

• mussels, about 20

• clams, 12, (I used little necks)

• chorizo sausage, 3 links

• diced tomatoes, 1 14.5 oz can

• garlic, 2 bulbs (yes, 2 bulbs :-) sliced very thinly

• leek, 1, chopped

• scallions, 2, chopped

• onion, 1 large, chopped ( I like Vidalia or sweet)

• fennel, 1 bulb, top & bottom cut off, sliced thin

• olive oil, couple tablespoons, I only us extra virgin

• white wine, 2 cups or so, depending on your mood :-) (I like Sauvignon Blank for seafood, but I used a Riesling for this = excellent)

• clam juice, 1 bottle

• vegetable broth, 1 cup or so

• saffron threads, about 10

• parsley, fresh, 1 handful chopped'

• sea salt and pepper to taste (keep in mind shellfish contains salt, so go light at first)

To Prepare

1. Heat a large braiser or sauce pan over medium high heat. Add a tablespoon or 2 of olive oil. When shimmering, add chorizo, turning often, for about 6 minutes. if pan starts to burn add a couple drops of water. Remove and let cool.

2. Slice garlic thinly, and chop leek, scallions, onion and fennel. Using same pan, lower heat to low, add more olive oil and saute all vegetables for 10 minutes, stirring often. Add saffron threads. Cook 2 more minutes. Don’t let burn.

3. Add wine, turn heat to medium high and scrape bits off bottom. After 5 minutes, add clam juice, vegetable stock, and diced tomatoes, cook 5 minutes more.

4. While chopping, frying and sauteeing, thoroughly wash shellfish (pull beards out of mussels- discard opened shells), peel and de-vein shrimp leaving tails on for a little flare, cut cod 2 x 2 inch squares.

5. Turn pan heat to high, add mussels and clams, and place lid on top. Lift lid after 3-4 minutes to see if shellfish open. As they open remove them with tongs, stirring and checking every few seconds. (Typically, mussels open faster than clams. By 10 minutes all shells should have opened. Discard any that have not.)

6. Turn heat to low medium and add cod, shrimp, and chorizo cut into 1 1/2 inch lengths, and cook for 5 minutes, or until shrimp is translucent and cod flakes with fork. Add shells back and arrange. Cook on low 2 minutes.

7. Take off heat, sprinkle with fresh parsley, pinch of salt if needed, and splashof olive oil. Serve in large bowls with broth. Make sure to scoop garlic, leeks, etc off the bottom- Enjoy!

Yours in service to your health,

Peter

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If you have it, sourdough bread dips beautifully into this broth.