Saffron paste stock
4 45 MIN
Ingredients
200 gr swordfish
250 gr clams
250 gr crayfish
200 gr mullet
250 gr prawns
300 gr peeled red datterino
tomatoes(Ristoris)
extra virgin olive oil just enough
(Ristoris)
Saffron paste stock
30 gr saffron paste stock (Ristoris)
2 garlic cloves
4 bay leaves
1 bunch of parsley
1 glass of white wine
salt and pepper just enough
Procedure
- Clean, fillet and wash the fish.
- Purge the clams and remove the shells from the crustaceans.
- Bring the water to the boil and add the saffron seasoning.
- Heat the Evo oil with the garlic cloves and bay leaves in a saucepan. As soon as the garlic is golden brown,
remove it, add the swordfish , the mullet and fry for a couple of minutes on each side.
- Add the white wine and clams and allow the alcohol to evaporate.
- Finally, add the tomatoes, prawns and langoustines and cook for a few minutes.
- Add the saffron broth and boil for a few minutes
- Complete with parsley and serve.
