Ligurian Seafood Stew with a Basil Saffron Cream Sauce
Ingredients
Seafood
-
4
oz
flounder or fish of your choice
-
4
oz
shrimp, peeled and deveined
-
4
oz
sea scallops
-
½
lb
mussels
-
¼
lb
jumbo lump or lump crabmeat
Roasted Vegetables
-
1
bulb
fennel, sliced
-
2
stalks
celery, stew cut
-
2
carrots
stew cut
-
2
potatoes
stew cut
-
4
cloves
garlic
-
1
large
onion, stew cut
-
1
tbsp
olive oil
-
to taste
sea salt and black pepper
Basil-Saffron Cream Sauce
-
1
tbsp
chopped basil
-
a pinch
saffron threads
-
1
cup
heavy cream
-
1
tbsp
butter
-
1
tbsp
flour
-
½
lb
linguine or spaghetti
Instructions
- Preheat the oven to 350°F.
- Cook the pasta al dente according to package instructions and set aside.
- Prepare the roasted vegetables by cutting them and placing them in a roasting pan with olive oil, salt, and pepper, then roast for 20-25 minutes.
- Place the flounder on a baking pan, drizzle with olive oil, sea salt, and pepper, add a little water, and bake for 20 minutes.
- Steam the mussels in a sauté pan with olive oil, covered, for about 8 minutes, then cool and remove from shells, saving the juices.
- Combine the mussel juices with heavy cream, ¾ of the basil, and saffron, bring to a boil, then reduce heat to simmer until reduced by ⅓.
- Sear the scallops in a hot sauté pan with oil until crusted, then remove, and do the same with the shrimp until almost done.
- Gently heat the crabmeat in another sauté pan.
- Reheat the pasta in a pan with olive oil or briefly in boiling water.
- Combine the scallops, shrimp, and mussels in a sauté pan to reheat quickly.
- Make a beurre manié with butter and flour, then add to the sauce to thicken.
- Assemble the dish by placing pasta in the center of bowls, surrounding it with roasted vegetables, placing flounder on top, and pouring sauce over it, finishing with scallops and shrimp, and sprinkling remaining basil.
Nutrition Facts (estimated)
Servings
2
Calories
1413
Total fat
63g
Total carbohydrates
144g
Total protein
69g
Sodium
1732mg
Cholesterol
400mg
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