Nothing says summer like seafood. It is a little bit of a luxury if you could go to the fisherman and get the fish just a few hours after it was caught. We are lucky here in New York. It is so easy to get hold of fresh seafood here. Either you fish it yourself or you go to any fish market. We have some great grocery stores with fantastic fish departments. There is one in particular that I like. They will steam your lobsters right there. No need to take it home and have a mess in the kitchen. I used to boil my lobsters, then I figured out that steaming them was better. But, now I am smarter. I just have the professionals do it in the store.
I don’t know about you, but I can get these “cravings” for a real luxurious fish platter. My friend Mika and I used to make fish stews and fish soups all the time. The base would always be heavy cream. I don’t do that anymore. I try to just stick to a fantastic broth that has a splash of wine and saffron in it.
Here is a great seafood indulgent;
Seafood feast in Saffron wine broth.
For this recipe you could use any seafood and shellfish that you prefer.
It feels very luxurious if you use a couple of different kinds. You just need very little of each kind per person.
For 2 people I used;
I Lobster, steamed and into big chunks. Save the claws as decoration on the plates.
A handful of Clams.
A handful of raw Shrimps.
A few Scallops. I used the big ones.
I filet of Arctic Char.
A couple of fresh figs
1 tbsp. of butter.
1/2 c. (1 dl) good tasting white wine.
A splash of white Port (optional).
1 pinch (one small package) of Saffron.
A couple of cherry tomatoes. Any color.
1/2 a fresh pepper. Any kind. Thinly sliced.
Salt & pepper.
Cut the fish filet into 1″ strips (about 3 cm). Fry them in a hot skillet with skin side down first. Just a minute or so on each side (I rather under cook than over cook fish). Set aside on a plate when done. Fry the scallops at the same time, also just for a few minutes on each side just so that they get a golden brown color.
Chop the shallots finely. Add to the skillet. Fry until translucent. Add the Saffron, salt and pepper. Fry for a couple of minutes. Add the wine (and port wine). If you would like to, you can add more vegetables. Just make sure it is very finely cut into slices (julienne the vegetables).
Add the shrimps & the clams. Let boil for a couple of minutes. If the clams do not open, throw them out. They must be opening up to be ok to eat. When the shrimp is turning pink they are done. Add the lobster meat, the scallops & thinly sliced pepper. When you plate this, add the fish on top. Divide the broth over the seafood. Cut a few slices of the baguette and place on the side of the plates. It is great to dip the bread in the broth.
Add the tomatoes and the figs (cut in halves or quarters). Put a little sprig of dill on top as a decoration.
You can serve a little Aioli to this (garlic mayo).
I really hope you will like this as much as we do.