Clams and White Fish in Carrot-Saffron Broth

Name: Clams and White Fish in Carrot-Saffron Broth
Prep time: 50 min
Total time: 50 min
Cuisine: European, Mediterranean, French
Ingredients: 1/8 teaspoon saffron; Kosher salt and freshly ground pepper; 2 teaspoons grated orange zest, plus orange wedges for serving; 4 pieces white fish, such as halibut or cod (each 3 ounces), skin removed; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 leek, halved and well washed; 1 fennel bulb; 3 tablespoons unsalted butter; 6 ounces cherry tomatoes, such as Sungold, halved (1 1/2 cups); 1/3 cup dry white wine, such as Sauvignon Blanc; 4 carrots, peeled and cut into 1 1/2-inch pieces (1 1/2 cups); 1 cup clam juice, such as Bar Harbor; 1 pound littleneck clams (16 to 20), scrubbed and purged (see cook's note); Crusty bread, for serving

Instructions

Prep:50min

Provençal bouillabaisse meets New England seafood stew in this brothy dish that features meaty clams and tender white fish. Carrots, fennel, and cherry tomatoes—along with fragrant aromatics like white wine, orange zest, and saffron—brighten up this wintry stew, making it a perfect dish for a cozy night in.

Updated at: Sat, 18 Mar 2023 08:30:01 GMT