Saffron & Pepper Seafood Broth

By Rodney Dunn

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If youre cooking for a couple, saffron and seafood soup is a delicious option for special occasions.

All you have to do is throw all your ingredients of Saffron & Pepper Seafood Broth

  1. 2 egg tomatoes
  2. 1 tablespoon olive oil
  3. 1 eschalot (French shallot), finely chopped
  4. 1/4 teaspoon strands saffron
  5. 1.125L (4 1/2 cups) fish stock
  6. 4 (about 100g each) skinless flathead fillets, halved crossways
  7. 12 (about 400g) green king medium prawns, peeled with tails left intact, deveined
  8. 12 black (local) mussels, scrubbed, debearded
  9. 12 (about 150g) Tasmanian scallops, cleaned
  10. 2 teaspoons Red Tabasco Pepper Sauce
  11. 1/4 bunch chives, cut into 2cm lengths
  12. Crusty bread, to serve

The instruction how to make Saffron & Pepper Seafood Broth

  1. Use a small knife to cut a shallow cross in the base of each tomato. Place in a medium heatproof bowl and cover with boiling water. Set aside for 2 minutes. Use a slotted spoon to remove from water and carefully remove skin. Cut in half lengthways, deseed, and finely dice the flesh. Transfer to a small bowl, cover and set aside.
  2. Heat oil in a medium saucepan over medium-high heat. Add eschalot and cook, uncovered, stirring, for 2 minutes or until slightly soft.
  3. Add saffron and fish stock. Bring to the boil over high heat. Reduce heat to medium, and simmer, uncovered, for 5 minutes. Stir in the fish and prawns, and simmer, uncovered, for 5-7 minutes or until fish is just cooked.
  4. Add mussels and scallops to pan and cook, uncovered, stirring occasionally, for 2-3 minutes or until mussels open. Discard any unopened mussels. Stir in the tomatoes and pepper sauce.
  5. Ladle seafood broth into large serving bowls. Sprinkle with chives and serve immediately with crusty bread.

Nutritions of Saffron & Pepper Seafood Broth

fatContent: 327.669 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 55 grams protein

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