Fillet fish (if whole fish is used) and use heads and trimmings for the stock
Cut fish into (approx.) 5 cm pieces
Heat the oil in a large, heavy saucepan over low heat
Add onion, garlic and tomatoes, stir well.
Add SAFFRON, paprika, chilli and simmer for 30 minutes
Add fishstock, wine and simmer for a further 20 minutes
Add fish, prawns/shrimps and crabmeat: simmer until cooked
Add mussels and simmer until opened
Add scallops until heated through
Season to taste. Toss in parsley and stir through
Serve with garlic bread
Serves 4 - 6
100 GRAMS LEEK
50 GRAMS CELERY
50-100 GRAMS CAPSICUM
2 TABLESPOONS SOYA SAUCE
2 TEASPOONS CHILLI PASTE
1 CUP STOCK
1/2 CUP WHITE WINE
1-2 GRAMS SAFFRON (GROUND AND SOAKED IN THE WINE FOR A FEW HOURS)
CUMIN AND GINGER POWDER (OR FRESH, GRATED IF YOU HAVE SOME)
SAUTÉ CHICKEN (MEAT) IN OIL AND SET ASIDE
SAUTÉ ONIONS IN BUTTER, THEN ADD GARLIC AND VEGIES
ADD WINE, STOCK AND SPICES AND SIMMER UNTIL VEGIES ARE HALF COOKED
ADD MEAT AND MIX WITH RICE AND PUT IN BAKING DISH
PUT IN OVEN FOR ABOUT HALF AN HOUR AT 150 CELSIUS
OPTIONAL GARNISH: A DIAGONAL LATTICE OF STRIPS OF HAM AND CRÈPES ON TOP
Place fish in a deep frying pan and season to taste
Add the wine and stock and bring to a simmer
Cover and cook gently until the fish is cooked through ( 7-10 mins)
Remove the fish and keep warm
Add the cream to the liquid in the pan
Whisk in the butter, bit by bit; DO NOT BOIL
Stir in the SAFFRON
Add the fish with any juices that may have collected, and warm before serving..........
A slightly more thickened version (with corn flour) is excellent on pasta.
8 cups vegetable stock
125 g butter
2 onions , finely chopped
500 g arborio or Calrose rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
(ground in mortar and pestle and steeped in a bit of wine for a few hours)
1/2 cup grated parmesan
1. Prepare stock and keep it simmering so it is very hot when added to the rice.
2. Melt half the butter in a heavy saucepan and cook onions over low heat until soft and golden, stirring occasionally.Add rice and cook, stirring, until grains are coated with butter.
3. Add wine and cook until it is all absorbed; then add 2 cups of stock and simmer, stirring occasionally , until liquid is absorbed. Add 2 more cups of stock and continue cooking , stirring to make sure rice doesn't stick.
4. Add saffron to remaining stock and simmer for 5 minutes. Add this to the rice and cook until all stock is absorbed. By then the rice should be tender and moist right through each grain.
5. Add remaining butter and the grated parmesan cheese and mix in very gently, using a fork
to avoid mashing the grains of rice. Serve hot , sprinkled with parsley.
Very gently saute the onions, leeks and garlic in olive oil. Cook until the onion is soft, about
10 minutes. Stir and keep covered. Do not brown. Cut the potatoes into 1/4 inch rounds
and add to the onion mixture. Add more olive oil if needed. Cook on a low heat for 10
minutes. Add fish stock and half the SAFFRON . Mix well. Leave to simmer for 20 minutes.
Taste; if no further reduction is required, add the fish and the remaining SAFFRON. Stir and
simmer for a further 15 to 20 minutes. Check to be sure the fish is cooked and season with
salt and pepper . Ladle into warm bowls. Add a prawn or two for garnish and sprinkle with
the chopped parsley.