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Saffron Seafood Hot Pot

sherisachs's picture
For saffron/ fennel broth
  Clams juice 2 Quart
  Fennel bulbs 2 Large, chop
  Onion 1 Large, chop
  Garlic 6 Clove (30 gm), mince
  Saffron threads 1 Tablespoon
  Tomatoes 3 Medium, chop
  Fresh parsley 1 Ounce
  Bay leaves 3 Small
  Grape seed oil 3 Ounce
  Water 1 Gallon
For hot pot
  Bass filet 4 Ounce (Wild Stripe)
  Shrimp 15 Small
  Clams 3 Medium (Manila)
  Mussels in the shell 2 Medium (Carlsbad)
  Scallop 1 Medium (U-10)
  Garlic 1 Clove (5 gm), mince
  Shallot 1 Tablespoon, mince
  Baby carrots 2 Medium
  Mushrooms 1 Cup (16 tbs), slice
  Zucchini 1 Small, strips
  Leek 1 Medium, chop (white only)
  Grape seed oil 2 Ounce
  Fennel broth 2 Cup (32 tbs)

1. Chop the fennel bulbs, slice the onions and mince the garlic.
2. Chop the tomatoes and fresh parsley, set aside.
3. Slice the mushrooms, split the carrots in half and cut the zucchini into strips, chop the leeks, mince the shallots, set aside.
4. Score the back of the bass fillet, clean the shrimps and devein, wash and clean the clams, mussels and scallop, set aside.

5. Preheat a large stock pot with oil, and add white fish bones, lightly cook it.
6. Cook for 3 minutes and add fennel, onion, garlic, saffron and clam juice, stir and cook for 5 minutes.
7. Add the bay leaf, parsley and tomatoes, stir and then add the water.
8. Bring it to a boil and the lower the heat and simmer for 1 hour and then turn off the heat.
9. Pre-heat large skillet with grape seed oil until oil starts to lightly smoke
10. Carefully add bass skin side down in pan and sear for one minute.
11. Add clams, mussels, scallops and vegetables, including garlic and shallot, and cook for one minute while shaking pan.
12. Add two cups of saffron and fennel broth and poach for two minutes, season with salt and pepper add the broken chard leaves.
13. Arrange all ingredients in a deep bowl and pour cooking broth on top.

14. Garnish with crusty bread and enjoy!

Things You Will Need
Heavy Stock pot

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
90 Minutes
Cook Time: 
80 Minutes
Ready In: 
170 Minutes

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Average: 4.4 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 334 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 75.4 mg25.1%

Sodium 1398.6 mg58.3%

Total Carbohydrates 21 g7.1%

Dietary Fiber 5.2 g21%

Sugars 4.9 g

Protein 20 g40.9%

Vitamin A 41.8% Vitamin C 57.7%

Calcium 15.3% Iron 26.3%

*Based on a 2000 Calorie diet

Saffron Seafood Hot Pot Recipe Video