Ingredients: A Gf Ef Df
(for 4 people)
- 2 lbs. fresh black cod
- 16-20 clams
- 16-20 mussels
- 3/4 lb. large prawns
- 1 carrot
- 1 stalk of celery
- 1 yellow onion
- 2 cloves of garlic
- 1 cup of tomato sauce (see my recipe)
- 3 anchovies in oil
- A pinch of saffron threads
- 4 Tbsp. of Evoo
- 1 cup of dry white wine
- 3 cups of fish stock
- 1 sprig of rosemary
- A few sprigs of thyme
- 2 bay leaves
- Salt
- A few red pepper flakes
Dissolve the saffron in 1 cup of hot water. Chop finely onion, carrot, celery, and garlic, and sauté in olive oil for 3-4 minutes.
Add rosemary, thyme, bay leaves, anchovies and sauté until anchovies have melted.
Pour the white wine and cook until the liquid is reduced by half.
Add saffron water, tomato sauce, fish stock, red pepper flakes, and cook on medium heat for 20 to 25 minutes.
In the meantime, wash the cod fillets and cut into 1” cubes. Wash, shell and de-vein the prawns. Rinse the clams, rinse and de-beard the mussels.
About ten minutes before serving, add the fish and shellfish, cover and cook for 5 minutes. Uncover, discard any mussels and clams that haven’t opened, add the prawns and cook them until pink.
Taste, adjust for salt, and serve hot with slices of toasted bread.