SERVES ABOUT 6-8
3 tbsp. olive oil
3 garlic cloves, peeled and minced
1⁄2 cup fennel, diced
1 onion, diced
1 shallot, peeled and minced
10 saffron threads
6 plum tomatoes, peeled and chopped
1⁄2 cup white wine
3 cups fish stock
1 bay leaf
3 sprigs fresh tarragon
1 lb. cod
3⁄4 lb. medium to large shrimp, shelled and de-veined
20 mussels, scrubbed well, beards removed
4 (4-5 oz.) lobster tails
- Preheat the Copper Chef on medium heat. Add olive oil. Sauté garlic, fennel, onion, saffron, and shallots for 3-4 minutes or until translucent.
- Add the chopped plum tomatoes, white wine, fish stock, bay leaf, tarragon, cod, shrimp, mussels, clams, and lobster tails. Cover. Turn the heat up to medium-high.
- Cook until the shellfish open, about 15 minutes.
Eric’s Tip: If saffron is unavailable, add 1 tbsp. paprika and 2 tsp. ground turmeric.