Saffron Seafood Soup With Aioli Recipes

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SAFFRON AIOLI



Saffron Aioli image

I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods. You can put the aioli in a pastry decorating bag to create appealing appetizers and tapas. This particular recipe calls for saffron threads and saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!

Provided by jpknight22

Categories     Sauces

Time 12m

Yield 1 1/4 Cups, 10-12 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
1 tablespoon lemon juice (fresh)
2 -3 garlic cloves, pressed
2 pinches saffron threads
1 teaspoon saffron
1/2 teaspoon cayenne pepper

Steps:

  • Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
  • Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
  • Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
  • Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.

Nutrition Facts : Calories 93.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.3, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.3

SAFFRON SEAFOOD SOUP WITH AIOLI



Saffron Seafood Soup With Aioli image

Provided by Moira Hodgson

Categories     one pot, main course

Time 35m

Yield 6 servings

Number Of Ingredients 14

1 1/2 pounds fish fillets (such as red snapper, cod or halibut)
1 pound medium shrimp
1 pound scallops
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery stalk, chopped
6 cups fish stock or clam juice
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley
1 loaf French or Italian bread, sliced and toasted
Aioli (see recipe)

Steps:

  • Cut the fish fillets into inch-and-a-half pieces. Peel the shrimp; cut the scallops in half if they are large. Sprinkle the saffron threads into half a cup of water and set aside.
  • Meanwhile, heat the olive oil in a heavy casserole or stock pot. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
  • Add fish, scallops and shrimp and cook four to five minutes. Remove from heat, season with salt and pepper and sprinkle with parsley. Serve the stew in heated bowls, passing the bread and aioli separately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1488 milligrams, Sugar 2 grams, TransFat 0 grams

SAFFRON SEAFOOD SOUP



Saffron Seafood Soup image

This recipe is a variant of a spanish soup recipe of my mother based on tomatoes, shrimps and bread. In this case I have used fish and avoid the use of bread to make it lighter. Pollock has been used but other fish such as cod, monkfish, or similar can also be used. Parsley can be substituted with coriander leaves, getting a stronger taste.

Provided by SLA_Gaia

Categories     Clear Soup

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 celery, finely chopped
2 -3 tablespoons olive oil
2 tomatoes, peeled and chopped
1 glass white wine
bay leaf
1 liter stock
350 g pollock
6 scampi
saffron
salt and pepper
parsley

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.

GARLIC SEAFOOD SOUP



Garlic Seafood Soup image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2 pounds mussels
1 1/2 pounds clams
1 1/2 pounds red snapper fillets (swordfish or any other firm white fish can be used)
1/2 cup extra-virgin olive oil
1/2 cup freshly grated ginger
1 cup finely minced garlic (about 2 heads)
1 cup finely minced sweet onion (about 2 small onions)
1 medium red bell pepper, finely diced
1 medium yellow bell pepper, finely diced
1 medium tomato, finely diced
1/2 to 1 cup clam broth
4 limes, 1 juiced and 3 cut into wedges for serving
3 tablespoons cilantro leaves, finely minced
1 1/2 teaspoons saffron threads
1 jalapeno or serrano pepper
1 very ripe banana, thinly sliced
2 cups light coconut milk
Kosher salt and freshly ground black pepper
Crusty bread, for serving

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.

SAFFRON-GARLIC AIOLI



Saffron-Garlic Aioli image

Provided by Food Network

Time 30m

Yield 1/2 cup

Number Of Ingredients 8

2 cloves chopped garlic
3 ounces potato, cooked and peeled
1 ounce Dijon mustard
1 pinch saffron, infused in 1 ounce red wine vinegar
1 tablespoon water
Salt and pepper, to taste
5 ounces olive oil
1 lemon, juiced

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.;

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