Shellfish in saffron broth
with garlic toast
I first had a version of this kind of dish up in Napa Valley many years ago. Use your favorite shellfish like scallops, crawfish, cockles or cracked crab pieces for variety. Always include a smokey sausage.
serves 4-6
2 Tbsp. olive oil
1 small shallot, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, thinly sliced
2-3 sprigs fresh thyme or tarragon
2 Tbsp. chopped parsley
1/8 tsp. saffron threads
8 oz. linquica sausage (the vacuum packed kind), sliced 1/4 inch rings
2 lb. fresh live mussels, scrubbed and drained
4 lb. fresh live clams, scrubbed and drained
1 lb. large shrimp, peeled and deveined
8 oz. bottled clam juice
8 oz. dry or extra dry vermouth
1/2 cup heavy cream
1 or more whole dried hot chili peppers (optional)
serves 4-6
2 Tbsp. olive oil
1 small shallot, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, thinly sliced
2-3 sprigs fresh thyme or tarragon
2 Tbsp. chopped parsley
1/8 tsp. saffron threads
8 oz. linquica sausage (the vacuum packed kind), sliced 1/4 inch rings
2 lb. fresh live mussels, scrubbed and drained
4 lb. fresh live clams, scrubbed and drained
1 lb. large shrimp, peeled and deveined
8 oz. bottled clam juice
8 oz. dry or extra dry vermouth
1/2 cup heavy cream
1 or more whole dried hot chili peppers (optional)
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In a very large, heavy pot with a lid, brown the sausage over medium high heat. Lower heat to medium and add shallots and peppers to pan. Saute for a few minutes until vegetables begin to soften. Add garlic and herbs to pan and stir for one minute more. Now add the vermouth and turn the heat back up a bit, bringing the pot to a simmer. Now add the clam juice and saffron threads, and simmer for about three minutes more. You can make ahead to this point, remove from heat, and let it wait for up to an hour. Proceed when ready to serve.
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Turn the heat up to high. Layer the shellfish from heaviest to lightest, placing the clams in the bottom, then scatter with the raw shrimp, then the mussels on top. Cover tightly and cook until clams are open, shaking the pan once in a while, up to 10 minutes. Turn off heat, and immediately add the cream and the chopped parsley to the broth. Replace the lid and using two hands, swirl the pot to incorporate everything together. Ladle into large soup bowls, making sure to distribute shrimp and sausage in each bowl. Ladle extra broth over shellfish and serve immediately with garlic toasts.
 quality crusty bread |
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garlic toasts: make them while the shellfish is cooking
8-12 1/2 inch slices artisian style bread, like Puglese or Ciabata
1 large garlic clove, peeled
Toast bread in your regular counter top toaster until nice and dark. Rub one side all over with the garlic clove. It's an awsome base for lots of toppings as well, but that's another page.
