recipes
Fish and shellfish saffron broth
Ingredients
- 150g grouper fillet
- 8 mussles, shell on
- 4 half shell mussels
- 4 razor clams
- 10 clams
- ½ red onion
- ½ clery stick
- ½ leek
- 3 spring onions
- 3 cloves garlic
- 3 tbsp olive oil
- 1/2 tsp saffron strands
- 2 tsp chopped fresh mint
- ½ glass white wine
- ½ ltr vegetable broth (Star)
Method
In a large pan pour in the olive oil, add the grouper and chopped onion, celery, garlic, spring onion and leek. Cook on low heat without browning, add shellfish and mint stir slowly without damaging fish than add white wine. Simmer for 2 minutes than add the saffron and vegetable broth and continue simmering until fish is well cooked. Remove from heat and serve.
Suggested wine: Bodega Norton Torrontes
The traditional white grape of Argentina! Greenish yellow with hints of gold. Intense aromas of white peach, rose petal, and jasmine. Pleasant and well balanced on the palate.
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