Saffron Shellfish Stew With Black Olive Croutons Recipe

Ingredients For Saffron Shellfish Stew With Black Olive Croutons Recipe

• 0.5 inch Four thick slices of bakery white bread, crusts removed and bread cubed
• 2 tablespoon Black olive paste
• 1 tablespoon Extra virgin olive oil
• NaN Kosher salt
• NaN Freshly ground black pepper
• 2 tablespoon Extra virgin olive oil
• 3 Garlic cloves chopped
• 0.25 inch 1 small white onion, cut into dice
• 0.25 inch 3 celery ribs, cut into dice
• 0.25 inch 2 carrots, cut into dice
• 0.5 teaspoon Saffron Threads
• 3 pound Mixed raw shellfish, such as scrubbed small clams and mussels, scallops and shelled and deveined shrimp
• 0.5 cup Dry white wine
• 1 pint Small cherry tomatoes
• 1 pound Cooked lobster meat
• 1 teaspoon Crushed Red Pepper
• 1 tablespoon Creme fraiche