Tag Archives: saffron

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with SaffronI love the colours of this dish – chunks of pink salmon and seasonal vegetables sitting in a wonderful buttery coloured saffron broth with the odd orange saffron thread. It is a pretty and warming meal in a bowl, that is smart enough for mid-week entertaining.

Salmon & Fennel Stew with Saffron

Any firm fleshed fish works for this stew, but salmon does add a
wonderful richness – if you want a slightly more economic dish use half salmon and half white fish.

I garnished this dish with crispy salmon skin – why waste it? It is simple to make, place skin, flesh side down in a non-stick frying pan and cook over a medium-high heat for 3-4 minutes, turn over and cook for 3-4 minutes longer or until skin is crisp. Remove skin from pan, chop and season with a good grind of sea salt.

Serves 4

2 bulbs fennel, core removed, sliced – reserve any feathery tops
2 sticks celery, sliced
1 leek, sliced
1 carrot, diced
2 cloves garlic, finely chopped
olive oil
pinch saffron threads
½ cup dry white wine
4 potatoes, cut into chunks
2 cups fish or chicken stock
500g salmon fillets, skin and bones removed, cut into 5cm chunks
sea salt and freshly ground black pepper

1              Place fennel, celery, leek, carrot and garlic with a splash of oil in a large saucepan, cover and cook, over a medium heat, stirring
occasionally, for 8-10 minutes or until fennel and leek are soft and translucent.

2              Meanwhile, soak saffron in wine. Add potatoes, stock and wine mixture to pan, bring to the boil, reduce heat and simmer,
stirring occasionally, for 15-20 minute or until potatoes are tender.

3              Add salmon, mixing gently to combine and simmer for 4-5 minutes longer or until fish is cooked. Season to taste with a good grind of salt and black pepper.

Serving suggestion: Ladle into bowls and scatter with chopped
fennel tops.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Celery, carrot, garlic,
potatoes:
Krismaw Gardens – Hastings; Leek, fennel: The Chef’s Garden @ Epicurean – Hastings; Saffron: Terrza Saffron – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Other recipes using saffron:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Mussels in Tomatoes & Saffron

Mussels in Tomatoes & Saffron

 

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron BrothThis isn’t a soup, but rather potatoes and chard in a little aromatic broth – it is delicious served as a meal in itself or as a side dish. On this occasion I served it in rimmed plates with a pan-fried fish fillet sitting on top – delicious!

Potatoes & Chard in Garlicky Saffron Broth

Chard, silverbeet or spinach all work well in this dish – if using spinach the cooking will be slightly less.

The saffron gives this dish the most wonderful aroma as it cooks.

Serves 4

500g potatoes, scrubbed
sea salt and freshly ground black pepper
pinch saffron threads
2 cups vegetable stock
1 small red onion, diced
olive oil
2 cloves garlic, finely chopped
1 bunch chard, stems sliced, leaves chopped
lemon juice

1              Place potatoes in a large saucepan and pour over cold water to cover. Cover, place over a medium-high heat and bring to the boil. Remove cover, season with salt, reduce heat and simmer for 15-20 minutes or until potatoes are just tender. Drain and set aside until cool enough to handle. Cut into chunks.

2              Place saffron threads and about ¼ cup stock in a small bowl and set aside to soak.

3              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add chard stems and garlic and cook, stirring, for about 2-3 minutes or until fragrant and stems start to soften.

4              Add chard and cook, stirring, for 5 minutes or until chard starts to wilt. Add stock, saffron mixture and potatoes, bring to
simmering and simmer for 10 minutes. Add a good squeeze of lemon juice and season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Potatoes, onion, garlic, lemons: Krismaw Gardens – Hastings; Chard: The Chef’s Garden @ Epicurean – Hastings; Saffron: Terrza Saffron – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

http://www.bloglovin.com/blog/13219029/?claim=x8kjr6f3fyx

Other chard and spinach beet recipes you might like to try:

Spicy Chard 1 002a

Spicy Sautéed Swiss Chard & Onions

Creamy Spiced Spinach Beet

Creamy Spiced Spinach Beet

Oyster Mushroom & Spinach Beet Braise

Oyster Mushroom & Spinach Beet Braise

 

Mussels in Tomatoes & Saffron

Mussels in Tomatoes & SaffronSaffron is wonderfully aromatic and is said to be the most expensive spice in the world. However, a little goes a long way and in the case of saffron more does not necessarily mean better.

Saffron

Check out those beautiful threads!

Hawke’s Bay is home to Terrza Saffron – 100% New Zealand grown saffron – and several other smaller saffron growers. Check out the Terrza Saffron website for lots of interesting information on this magical spice.

One important point to know is that saffron needs to be soaked in a liquid such as water, stock or wine to release its colour and flavour, so don’t throw it straight in the pan with the oil or butter as it is not fat soluble.

I read somewhere that a large pinch of saffron is about 30 threads – yeah, right are you going to count them!

Mussels in Tomatoes & Saffron

Serve with crusty bread and a salad of mixed leaves on the side.

Serves 4

2kg fresh mussels, cleaned
1 large pinch saffron
¾ cup dry white wine
a knob of butter
1 small onion, diced
2 garlic cloves, thinly sliced
400g can diced tomatoes
sea salt and freshly ground pepper
a handful of fresh dill, chopped

1              Place mussels and ½ cup wine in a large saucepan over a high heat, cover and cook for 5-7 minutes or until mussels open. Discard any mussels that do not open. Strain mussels and reserve liquid.
Remove mussel meat from shells and set aside.

2              Meanwhile steep saffron in remaining ¼ cup wine for about 10 minutes.

3              Melt butter in a large saucepan over a medium-high heat and when foaming add onion and garlic and cook, stirring occasionally, for 3-4 minutes or until onion starts to soften. Add wine and saffron, tomatoes and reserved mussel cooking juices, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until sauce reduces and thickens.

4              Add mussels to sauce and cook for 2-3 minutes to warm through. Season with salt and black pepper, if necessary. Add most of the dill, reserving a little for scattering.

Where did the ingredients for this dish come from:
Mussels: Hastings City New World – Hastings; Onion, garlic:
Krismaw Gardens – Hastings; Saffron: Terrza Saffron – Hastings; Store Cupboard Ingredients: wine, butter, canned tomatoes, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Another mussel recipe you might like to try:

Mussels with Chorizo, Tomato and Wine

Mussels with Chorizo, Tomato and Wine