This succulent seafood stew will not only get your taste buds excited. It contains saffron, the world’s most expensive spice, an aphrodisiac and proven performance booster. A research team from University of Guelph confirmed the precious spice’s effect on sexual desire. A Rosé or Cabernet may be a good choice for wine pairing.
This recipe comes from Cookspiration, created by Dietitians of Canada.
Makes 8 servings
|1 tbsp||canola oil||15 mL|
|1 tbsp||butter||15 mL|
|1 tsp||fennel seeds, crushed||5 mL|
|1||leek, white part only, finely sliced||1|
|1||medium fennel bulb, finely chopped||1|
|1 cup||chopped onion||250 mL|
|2||cloves garlic, minced||2|
|2 tbsp||tomato paste||25 mL|
|1/2 tsp||dried thyme||2 mL|
|1 cup||dry white wine||250 mL|
|4||Roma tomatoes, diced||4|
|2||cans (14oz/398mL) clam juice||2|
|1/4 cup||coarsely chopped fresh parsley||60 mL|
|Zest of 1 small orange|
|1 lb||skinless white fish fillets (haddock, cod, halibut), cubed||500 g|
|1||package (12 oz/340g) wild British Columbia spot prawns, peeled and deveined||1|
|Freshly ground black pepper|
In a large soup pot, heat butter and oil over medium heat. Add fennel seeds and sauté until fragrant, about 30 seconds. Add leeks, onion and fennel and sauté until soft, about 5 minutes. Add garlic and sauté an additional 30 seconds. Stir in tomato paste and thyme and sauté another 2 minutes.
Add wine and deglaze the pan, scraping up any brown bits. Stir in tomatoes, clam juice, parsley, saffron and orange zest; cover and bring to a boil. Stir in fish and boil for 2 minutes. Stir in prawns and boil for 2 minutes or until fish is opaque and flakes easily when tested with a fork and prawns are pink and opaque. Stir in salt and pepper to taste.
Megan Scully is a registered dietitian at Medcan.