Saffron Seafood Stew

Name: Saffron Seafood Stew
Ingredients: Credit: Owen Franken; SERVES 6; Saffron is one of the most ancient and expensive spices. Hardworking hands must process 70,000 flowers to get one pound of saffron—but its unique flavor makes it well worth the cost.; 3 large potatoes, peeled and cubed; 2 cups pearl onions, blanched and peeled; 8 cups Double-Rich Fish Stock; 1 large pinch saffron threads; 2 dozen clams, scrubbed; 2 dozen mussels, scrubbed and debearded; 1 1⁄2 lbs. cod filets; 18 large sea scallops; 1⁄2 cup heavy cream; Salt and freshly ground white pepper; 1⁄4 cup chopped fresh parsley; 2 tbsp. chopped fresh chives

Saffron Seafood Stew was pinched from <a href="http://www.saveur.com/article/Recipes/Saffron-Seafood-Stew" target="_blank">www.saveur.com.</a>

INGREDIENTS

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Credit: Owen Franken

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SERVES 6

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Saffron is one of the most ancient and expensive spices. Hardworking hands must process 70,000 flowers to get one pound of saffron—but its unique flavor makes it well worth the cost.

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3 large potatoes, peeled and cubed

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2 cups pearl onions, blanched and peeled

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8 cups Double-Rich Fish Stock

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1 large pinch saffron threads

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2 dozen clams, scrubbed

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2 dozen mussels, scrubbed and debearded

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1 1⁄2 lbs. cod filets

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18 large sea scallops

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1⁄2 cup heavy cream

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Salt and freshly ground white pepper

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1⁄4 cup chopped fresh parsley

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2 tbsp. chopped fresh chives

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