Time 55m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
Debeard the mussels if needed. Scrub the clams; if they feel too gritty, soak them in very salty ice water to expel the grit. Cut the snapper into 2-inch pieces. Set seafood aside. In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over medium-high heat. Add ginger, half of the garlic, and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes. Turn heat to the lowest setting and cover. In a 3-quart saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from 1 lime, clams, mussels and 1/2 cup clam broth. Cover pan and allow mixture to cook for 7 minutes. Uncover shellfish and discard any clams and mussels that have not opened. Add 1/2 of the cilantro, the saffron, snapper pieces, the jalapeno, banana, and the bell pepper mixture from the skillet. Stir to combine, making sure there is enough liquid, if not add more clam broth, then cover and cook for 6 to 8 minutes. (The banana will thicken the soup and will impart a sweet taste to counter the lime’s sour taste. Banana should completely break down during the cooking). Add coconut milk and turn the heat off. Cover and reserve. Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and the lime wedges.
Time 45m Yield 2 serving(s) Number Of Ingredients 13 Steps:
- Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- Season with salt and pepper according to taste.
- Serve with parsley on top.
Time 30m Yield 1/2 cup Number Of Ingredients 8 Steps:
Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;
Yield Makes about 2/3 cup Number Of Ingredients 10 Steps:
Put saffron threads in a small cup, then add hot water and let stand 5 minutes. Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
