Seafood Spiced Stew with Saffron and Mussels

Ingredients

• 2 g coriander seeds (toasted)
• 2 g fennel seeds (toasted)
• 2 g white peppercorns (toasted)
• 2 garlic cloves (chopped)
• 3 mini chilli (chopped (2-4 depending on heat preference))
• 1 carrot (small, finely chopped)
• 1 onion (small, finely chopped)
• 1 fennel bulb (small, finely chopped)
• 2 kaffir lime leaves (finely chopped)
• 1 lemongrass stalk (small, finely chopped)
• 40 g galangal (finely chopped)
• 80 g neutral oil (such as grapeseed or canola)
• 1 kg mussels (cleaned and debearded)
• 60 g dry white wine
• saffron (2 good pinches)
• 500 g fish stock
• 500 g chicken stock
• 48 g butter
• 75 g crème fraîche
• 1 kaffir lime leaf (large, bruised)
• 2 tomatoes (finely diced, skin removed)
• 45 g tomato paste
• 1 tarragon sprig (leaves only, finely chopped)
• 1 thyme sprig (leaves only, finely chopped)

Steps

1. 1

   In a blender or spice grinder, combine the toasted coriander seeds, toasted fennel seeds, and toasted white peppercorns. Blend until the mixture is finely ground.

2. 2

   To the ground spices, add the chopped garlic, mini chillies, carrot, onion, fennel bulb, kaffir lime leaves, lemongrass, galangal, and neutral oil. Blend all ingredients together until a smooth, uniform paste forms.

3. 3

   Place a large pan over high heat. Add the 1kg of mussels and 60g of dry white wine. Immediately cover with a lid and steam until the mussels have opened.

4. 4

   Strain the liquid from the mussels into a bowl and stir in the saffron pinches. Set this saffron-mussel liquor aside.

5. 5

   Remove the mussel meat from the shells; reserve the meat for serving and discard the shells.

6. 6

   In the same pan used for the mussels, add the prepared spice paste and sauté over medium heat until it becomes highly fragrant.

7. 7

   Add the saffron-mussel liquor, fish stock, chicken stock, bruised kaffir lime leaf, diced tomatoes, tomato paste, chopped tarragon, and chopped thyme to the pan. Do not add the butter or crème fraîche yet.

8. 8

   Simmer the mixture for 30 minutes to allow the flavors to meld.

9. 9

   Remove the pan from the heat. Locate and discard the large bruised kaffir lime leaf.

10. 10

    Briefly blend the stock mixture using a stick blender to break down the solids.

11. 11

    Strain the mixture through a fine-mesh sieve, then strain it again through a muslin cloth to ensure all fine solids are removed, leaving a smooth liquid.

12. 12

    Return the strained stock to a clean pan. Cook your choice of additional seafood (such as scallops, lobster, or prawns) directly in the stock until just done.

13. 13

    Finally, stir in the butter and crème fraîche to the hot stock until fully incorporated and creamy. Serve immediately with the reserved mussel meat and fresh baguettes.

Notes

The author suggests serving this with scallops, lobster tail, prawns, vongole clams, and fresh olive oil mini baguettes. The stock can be made ahead and the dairy added just before serving.

Nutrition per serving

• seafood
• stew
• main course
• romantic dinner
• saffron
• mussels
• intermediate