Clams And White Fish In Carrot-Saffron Broth Recipe

This recipe combines the delicate flavors of clams and white fish with a rich and aromatic carrot-saffron broth. The broth is made by simmering carrots, onions, garlic, and saffron in a flavorful fish stock. The clams and white fish are then gently poached in the broth, allowing them to absorb the fragrant flavors. The result is a light and refreshing seafood dish that is both satisfying and full of depth. Serve with crusty bread to soak up the delicious broth.

4.3
21 Rating -
Rate
1hr 20minstotal
1hr 20m.total
Clams And White Fish In Carrot-Saffron Broth
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Ingredients for Clams And White Fish In Carrot-Saffron Broth Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 Carrots, Peeled And Sliced
  • 0.06 teaspoon Saffron Threads
  • 1 cup Fish Stock
  • 1/4 pound Clams, Scrubbed
  • 1/4 pound White Fish Fillets
  • as required Fresh Parsley, For Garnish
  • as required Crusty Bread, For Serving

Directions: Clams And White Fish In Carrot-saffron Broth Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until softened.
  • STEP 2.Add carrots, saffron, and fish stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • STEP 3.Add clams to the pot and cook until they open, discarding any that do not open. Add white fish fillets and cook for an additional 5 minutes, or until fish is cooked through.
  • STEP 4.Serve the clams and white fish in bowls, ladling the carrot-saffron broth over the top. Garnish with fresh parsley and serve with crusty bread.

Cooking Tips

  • Make sure to discard any clams that do not open after cooking, as they may be spoiled.
  • You can use any white fish fillets of your choice, such as cod, halibut, or sea bass.
  • For a richer broth, you can add a splash of white wine or a dollop of cream.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on the stovetop, adding a splash of water or fish stock if needed to thin the broth.
  • Serve the leftovers with fresh crusty bread for a quick and satisfying meal.
Nutrition
value
376
calories per serving
13 g Fat30 g Protein40 g Carbs24 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    30g
  • Carbs
    40g
  • Fiber
    24g

MacroNutrients

  • Carbs
    40g
  • Protein
    30g
  • Fiber
    24g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    749mg
  • Iron
    12mg
  • Vitamin A
    139mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    69mg
  • Vitamin B9
    584mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    18mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    303mg
  • Manganese
    4mg
  • Phosphorus
    654mg
  • Selenium
    40mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp