Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3 Tablespoons olive oil, divided 1 large sweet onion, diced 6 stalks celery, thinly sliced 1 large carrot, grated 1 small acorn squash, peeled and diced 2 red potatoes, diced 15-20 threads of inexpensive saffron 4 cups seafood stock or veggie broth 1 1/2 pounds fresh grouper, leave filet whole salt and freshly ground black pepper 1/2 cup sherry (optional) Optional Topping: 1 Tablespoon of thai basil flowers (the leaves are too strong) DIRECTIONS Heat 2 Tablespoons of oil in large covered pot over medium heat, add onions, sauté until soft. Add remaining veggies. Sauté, stirring occasionally, for 10 minutes. Add reserved oil and half the saffron, stir to combine. Pour in stock and simmer covered for 45 minutes. Season fish with salt and pepper. Stir remaining saffron into broth. Lay whole fish filet on top of veggies and broth, spoon veggies over the top, cover pot and cook on low for ten minutes. Lightly stir to break fish into large chunks. Stir in sherry and serve. Refrigerate leftovers. Copyright © 2010 Stefanie Samara Hamblen |
