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White Wine Mussel and Cod Stew with Saffron Threads
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 pounds fresh mussels, cleaned and debearded
  • 1 pound cod fillets, cut into 2-inch pieces
  • 1 cup dry white wine
  • 1/4 teaspoon saffron threads
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 2 cups fish stock
  • 1 bay leaf
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and cook for 2 minutes until softened.
  • Pour in the white wine and add the saffron threads. Simmer for 3 minutes to reduce slightly and let the saffron bloom.
  • Add the fish stock, bay leaf, and thyme leaves. Bring the mixture to a gentle simmer and cook for 5 minutes.
  • Add the cleaned mussels to the pot. Cover and cook for 4 to 5 minutes until the mussels open.
  • Gently place the cod pieces into the simmering broth. Cook for 4 minutes until the fish flakes easily with a fork.
  • Season with salt and black pepper. Stir in the chopped parsley and remove the bay leaf.
  • Ladle the stew into bowls and serve with lemon wedges on the side.

Notes

Clean the mussels right before cooking so they stay fresh. Add the cod only after the mussels have opened to avoid overcooking the fish. If the broth tastes too light, a quick extra minute of simmering before adding the cod will concentrate the saffron flavor without thickening the stew.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board