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Orange-Saffron Shrimp and Fish Stew

March 19, 2006|By Doug Anstine

Orange-Saffron Shrimp and Fish Stew

1 tablespoon olive oil

1 medium brown onion, finely chopped

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup freshly squeezed orange juice

1/2 cup dry sherry

1/2 teaspoon dried thyme

1 tablespoon finely grated orange peel

1/8 teaspoon ground red pepper

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1/8 teaspoon saffron threads

1 tablespoon Thai fish sauce

1 (14.5-ounce) can diced tomatoes

2 cups shrimp stock

1 pound large shrimp, shelled, deveined and cut in half (Reserve shells to make stock)

1 pound firm, white fish filet, such as haddock or cod, cut into 1-inch pieces

1/4 cup diced green onion

1/4 cup diced sweet red pepper

1/4 cup chopped flat leaf parsley

1 tablespoon butter

Heat a large saucepan over medium heat. Add oil, onion, salt and sugar, and cook 5 to 10 minutes until onion is golden.

Meanwhile, add 2 cups of water to reserved shrimp shells. Simmer for 15 minutes and then strain, to make stock. Fish stock or clam juice can be substituted.

Add orange juice and sherry to the onion mixture. Cook until reduced in half. Add thyme, grated orange peel, ground red pepper, saffron, fish sauce, tomatoes and shrimp stock. Stir and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Increase heat to medium, add green onion, red pepper and parsley. Stir. Add fish and shrimp. Cook five minutes without stirring. Remove from heat and lightly stir in butter until melted.

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