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
Ingredients: 0.125 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 ½ cups); 0.333 cup dry white wine, such as Sauvignon Blanc; 4 carrots, peeled and cut into 1 ½-inch pieces (1 ½ 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

For this winter seafood stew, clams and whitefish are cooked with bright, seasonal ingredients including carrots and fennel, and then flavored with powerful aromatics like saffron and orange zest.

Updated at: Mon, 18 Nov 2024 00:07:47 GMT