Grilled mixed seafood and saffron broth

Recipes / Soups

All the best seafood makes this gourmet broth suitable for the most special of occasions.

Recipe «Grilled mixed seafood and saffron broth» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 250ml dry white wine, 1 x 100mg pkt saffron threads, 500ml fish stock, 50g butter, 1 tbsp olive oil , 2 garlic cloves, crushed, 2 uncooked Balmain bugs, halved lengthways, 8 large green prawns, peeled leaving heads and tails intact, deveined , 2 salmon fillets, skin removed, cut into 2cm pieces, 12 scallops, roe attached, drained on paper towel, 1/3 cup loosely packed coarsely chopped fresh continental parsley.

Ingredients:

  • 250ml dry white wine 
  • 1 x 100mg pkt saffron threads 
  • 500ml fish stock 
  • 50g butter 
  • 1 tbsp olive oil 
  • 2 garlic cloves, crushed 
  • 2 uncooked Balmain bugs, halved lengthways 
  • 8 large green prawns, peeled leaving heads and tails intact, deveined 
  • 2 salmon fillets, skin removed, cut into 2cm pieces 
  • 12 scallops, roe attached, drained on paper towel 
  • 1/3 cup loosely packed coarsely chopped fresh continental parsley 

Instructions

  1. Place the wine in a medium saucepan and bring to the boil over medium-high heat. Remove from heat. Add the saffron and set aside for 30 minutes to infuse.
  2. Add the fish stock to the wine mixture and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, for 10-12 minutes or until liquid thickens slightly. Add the butter and stir until butter melts. Remove from heat.
  3. Meanwhile, preheat a chargrill on high. Combine the oil and garlic in a small bowl. Brush the Balmain bugs and prawns with garlic mixture. Cook Balmain bugs, cut-side down, and prawns on preheated grill for 3 minutes or until they change colour and are just cooked. Remove from grill. Divide among serving bowls.
  4. Brush salmon pieces with garlic mixture. Add to the grill and cook for 1 minute each side for mediumrare or until cooked to your liking. Divide among serving bowls.
  5. Brush scallops with garlic mixture. Add to grill and cook for 1 minute each side or until opaque and just cooked through. Divide among serving bowls.
  6. Ladle the hot saffron broth over the seafood mixture. Sprinkle with parsley and serve immediately.