Safran Brodetto
4 pers.
15 min
25 min
Ingredients
- 1 liter of ARIAKÉ Pure Chicken ready-to-use broth
- 4 portions of white fish such as grouper, approx. 600 g
- 400 g mixed mussels, cockles and shrimps
- 8 langoustines
- 8 small steamed potatoes, e.g. bintje
- 1 onion, 4 garlic cloves, 2 shallots
- Saffron (2 doses), 1bq basil, 4 tbsp olive oil
- 2 tomatoes, 2 tbsp tomato paste
- salt, freshly ground pepper
The steps
- Pour the stock into a saucepan and reheat without boiling.
- Dissolve the saffron in the stock and set aside.
- In a sauté pan, sauté the minced garlic, onion and shallot.
- Add tomato paste
- Add potatoes, shellfish and chopped tomato
- Place the fish on top and moisten to the brim with the hot ARIAKÉ Broth.
- Finish in the oven for a few minutes
- Adjust the seasoning, chop the basil and sprinkle over each plate before serving.
