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Smoky Saffron Seafood Stew
This rustic seafood stew is sure to be a hit with family and friends. It’s packed with beautiful seafood poached in a delicious, slightly smoky, saffron-infused broth and topped with a crispy chorizo crumb. I’ve used king prawns, salmon and monkfish but you can adapt the dish to make it suit whatever is available to you. Firmer fish work best, but really, you can use anything you’d like.
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 5 1x
- Category: Fish
Ingredients
Scale
For the chorizo crumb:
- 1 heaped tablespoon extra-virgin olive oil
- 80 g chorizo, finely chopped
- 100 g day-old sourdough bread, blitzed into uneven crumbs
For the stew:
- extra-virgin olive oil
- 1 large onion, very finely chopped
- 1 celery stick, very finely chopped
- 4 garlic cloves, minced
- 1 red chilli, minced (optional)
- 2 tsps smoked paprika
- a good pinch of saffron threads
- 200 ml white wine
- 2 x 400 g tin of good-quality whole peeled plum tomatoes, hand-crushed
- 100 ml good-quality fish or vegetable stock
- 2 dried bay leaves
- 400 g raw king prawns
- 300 g skinless salmon fillets, cut into chunky pieces
- 300 g skinless monkfish fillets, cut into chunky pieces
- 1 handful fresh flat-leaf parsley, finely chopped
- squeeze of lemon juice, optional
Instructions
- Start by making the chorizo crumb. Heat your oven to 200℃.
- Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and cook for 2 minutes, stirring frequently.
- Add the blitzed sourdough and some freshly-ground black pepper and cook, stirring constantly, for 2 minutes. You want the bread to absorb all of the chorizo-infused oil.
- Transfer the chorizo crumb to a baking tray and bake, tossing frequently, for 15 to 20 minutes, or until deeply golden and crisp. Set aside.
- While the chorizo crumb is in the oven, heat a splash of extra-virgin olive oil in a large saucepan or Dutch oven over medium heat.
- Add the onion and celery and season with sea salt and freshly-ground black pepper. Cook, stirring occasionally, until softened, around 10 minutes.
- Add the garlic and chilli (if using) and cook for 1 minute, stirring constantly, then add the smoked paprika and cook for a further 30 seconds, stirring constantly.
- Add the saffron and white wine and stir to combine, incorporating any stuck bits that might have formed at the bottom of the saucepan. Cook until most of the liquid has evaporated, 3 to 4 minutes.
- Add the tinned tomatoes, stock and bay leaves and season generously with sea salt and freshly-ground black pepper. Bring the sauce to a simmer then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Taste the liquid and adjust the seasoning – we’re going to be poaching the seafood in it, so you want to make sure it’s well-seasoned.
- Add the seafood to a bowl, season with sea salt and freshly-ground black pepper and toss gently to coat. Gently stir the seafood into the stew. Cover and simmer for around 5 minutes or until all of the seafood is just cooked through. You don’t want to cook it for too long as it will become tough and rubbery.
- Taste and adjust seasoning, if necessary, then top with the fresh parsley. Ladle the stew into bowls and top with the chorizo crumb and an optional squeeze of fresh lemon juice. Enjoy!
Equipment
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