Saffron-and-Orange-Scented Seafood Stew

Name: Saffron-and-Orange-Scented Seafood Stew
Prep time: 55 min
Total time: 55 min
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil, divided, plus more for serving; 2 tablespoons tomato paste; 1 pound large shrimp, peeled and deveined, shells reserved; 0.5 teaspoon crushed saffron threads; 2 celery stalks, cut into a ¼-inch dice (¾ cup), plus a handful of tender inner leaves, chopped, for serving; 2 shallots, chopped (1 cup); 4 cloves garlic, thinly sliced (2 tablespoons); Kosher salt and freshly ground pepper; 2 plum tomatoes, cored and cut into a ½-inch dice (1 cup); 2 teaspoons fresh thyme leaves; 0.667 cup dry white wine, such as Sauvignon Blanc; 2.5 pounds littleneck clams (about 24), purged and drained; 2 pounds mussels (about 48), purged and drained; 1 can (14.5 ounces) seafood or fish stock, such as Bar Harbor; 2 teaspoons grated orange zest, plus 3 tablespoons fresh juice; 1.5 pounds firm, skinless white-fish fillet, such as halibut, cut into 1-inch pieces; Chopped fresh parsley leaves, for serving; Toasted Garlic-Butter-and-Herb Bread , for serving (optional)

Instructions

Prep:55min

Shrimp, clams, mussels, and white fish are combined in a delicate saffron-flavored broth in this budget-minded take on the usual seafood stew with lobster.

Updated at: Thu, 17 Apr 2025 13:29:00 GMT