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Shellfish, orzo & saffron stew

Ingredients

  1. Step 1 good pinch of saffron
  2. Step 2 12 mussels (about 250g)
  3. Step 3 12 clams (about 250g)
  4. Step 4 8 large prawns , shells and heads on
  5. Step 5 3 tbsp olive oil or rapeseed oil
  6. Step 6 2 shallots , finely chopped
  7. Step 7 1 celery stick , finely chopped
  8. Step 8 5 garlic cloves , crushed
  9. Step 9 150ml white wine
  10. Step 10 50ml Pernod
  11. Step 11 500ml fish stock
  12. Step 12 200g orzo
  13. Step 13 small pack parsley , finely chopped
  14. Step 14 extra virgin olive oil or rapeseed oil, for drizzling
  15. Step 15 crusty bread , to serve
Shellfish, orzo & saffron stew
Calories: 426 Carbohydrate: 19 g Protein: 43 g Fat: 13 g
Cook time: 40 minutes Prep time: 20 minutes Total time: 60 minutes Servings: 4

TAGS

Dinner Main course Cassie Best Family Iron Low calorie Orzo Saffron Seafood Stew Vit C

Directions

  1. Step 1 Boil the kettle, put the saffron in a small bowl, pour over 100ml hot water and set aside to steep. Tip the mussels and clams into a large colander and rinse under cold water. Scrub the shells and pull away any stringy beards. Discard any that don't close when tapped on the side of the sink. Use a small serrated knife to cut down the prawn backs, through the shells, pulling out any black entrails you find.
  2. Step 2 Heat the oil in a large casserole dish or deep frying pan. Add the shallots, celery and garlic, and fry over a low heat for a few mins until starting to soften. Add the wine and Pernod, and bring to the boil. Simmer for 1-2 mins, then add the stock, the saffron with its steeping liquid and some seasoning. When bubbling, reduce to a simmer and stir in the orzo. Cover the pan with a lid and cook for 4 mins.
  3. Step 3 Add the shellfish, re-cover and cook for 5 mins more until the pasta is cooked, the prawns are pink and the shells are all open (discard any that aren't). Scatter with parsley and serve in bowls with a drizzle of oil and crusty bread.