I keep a stock of mixed seafood in the deep-freeze so I have the wherewithal to make this at a moment’s notice. And you need nothing else with it than some crusty bread to dip into the juices.
For US cup measures, use the toggle at the top of the ingredients list.
I keep a stock of mixed seafood in the deep-freeze so I have the wherewithal to make this at a moment’s notice. And you need nothing else with it than some crusty bread to dip into the juices.
For US cup measures, use the toggle at the top of the ingredients list.
Serves: 2-4, with bread, and could stretch to 6 if tossed through some pasta
MetricCups
pinch of saffron threads
250 millilitres freshly boiled water
4 teaspoons garlic infused olive oil
6 spring onions (finely sliced)
½ teaspoon dried tarragon
125 millilitres dry white vermouth or dry white wine
1 x 227 grams can chopped tomatoes (i.e. ½ regular can)
1 teaspoon Maldon sea salt flakes or ½ teaspoon pouring salt, or to taste
400 grams frozen mixed seafood
pepper to taste
fresh herbs to serve (optional)
pinch of saffron threads
1 cup freshly boiled water
4 teaspoons garlic flavored oil
6 scallions (finely sliced)
½ teaspoon dried tarragon
½ cup dry white vermouth or dry white wine
½ x 14 ounces can diced tomatoes (i.e. ½ regular can)
1 teaspoon kosher salt or ½ teaspoon pouring salt, or to taste
1 pound frozen mixed seafood
pepper to taste
fresh herbs to serve (optional)
Method
Put the saffron threads in a cup or bowl and add 250ml (1 cup) freshly boiled water.
Warm the garlic oil in a wide, shallow, heavy-based pan over a medium heat and fry the spring onions and dried tarragon for a minute or so.
Add the vermouth (or wine) and let bubble for a minute, then add the saffron in its yellow water, followed by the tomatoes, and let it all come back to the boil. Add half the amount of salt specified above.
Turn up the heat to high, add the frozen seafood and bring the pan back to the boil, then turn down the heat to medium and cook at a robust simmer till the seafood is hot and cooked through, which should be 3 or 4 minutes (or according to packet instructions).
Season with pepper to taste, and add the rest of the salt if required, sprinkle with any available herbs, if you feel like it, and serve, for pleasurable mopping, with some crusty bread.
Put the saffron threads in a cup or bowl and add 250ml (1 cup) freshly boiled water.
Warm the garlic oil in a wide, shallow, heavy-based pan over a medium heat and fry the scallions and dried tarragon for a minute or so.
Add the vermouth (or wine) and let bubble for a minute, then add the saffron in its yellow water, followed by the tomatoes, and let it all come back to the boil. Add half the amount of salt specified above.
Turn up the heat to high, add the frozen seafood and bring the pan back to the boil, then turn down the heat to medium and cook at a robust simmer till the seafood is hot and cooked through, which should be 3 or 4 minutes (or according to packet instructions).
Season with pepper to taste, and add the rest of the salt if required, sprinkle with any available herbs, if you feel like it, and serve, for pleasurable mopping, with some crusty bread.
Liked this a lot! I felt it needed a little umami so added a couple dashes of Maggi seasoning. Topped w/fresh dill, fennel fronds and parsley. Delicious.
Posted by mysgy on 30th April 2022
Delicious this will be on my list of quick meals ! It is quicker than making a sandwich or a decent salad even and so much more satisfying.
Posted by D4bud5ter on 15th July 2021
One of our favourite meals! I’ve been making this regularly since discovering the recipe. It’s absolutely delicious!
Posted by Pamclark on 13th July 2021
Absolutely delicious! I had some fresh tarragon that needed using up and this was perfect.
Posted by spuncreations on 2nd January 2021
Been cooking this on weeknights for over a year now - perfect for busy working women!
Posted by graceandsophie on 2nd March 2020
I made it for dinner tonight, we are having guests. Awesome! I can’t wait to impress them with this.
Posted by Cat_Gamble on 30th January 2020
Wow this was delicious and so quick and easy to make. I didn’t have saffron but substituted a touch of turmeric and a small clove of garlic. My 11 year old stepdaughter loved it!
Posted by JoJenkins on 19th January 2020
Made it tonight, so tasty! Quick and easy too, never cooked mixed seafood before. Thanks Nigella xx
Posted by NigellaInDeDop on 16th January 2020
Dinner tonight for sure! Nigella, your are awesome!!
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What 9 Others have said
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Posted by mysgy on 30th April 2022
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Posted by D4bud5ter on 15th July 2021
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Posted by Pamclark on 13th July 2021
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Posted by spuncreations on 2nd January 2021
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Posted by graceandsophie on 2nd March 2020
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Posted by Cat_Gamble on 30th January 2020
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Posted by JoJenkins on 19th January 2020
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Posted by NigellaInDeDop on 16th January 2020
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Posted by pamw1959 on 17th August 2017
Show more commentsLiked this a lot! I felt it needed a little umami so added a couple dashes of Maggi seasoning. Topped w/fresh dill, fennel fronds and parsley. Delicious.
Delicious this will be on my list of quick meals ! It is quicker than making a sandwich or a decent salad even and so much more satisfying.
One of our favourite meals! I’ve been making this regularly since discovering the recipe. It’s absolutely delicious!
Absolutely delicious! I had some fresh tarragon that needed using up and this was perfect.
Been cooking this on weeknights for over a year now - perfect for busy working women!
I made it for dinner tonight, we are having guests. Awesome! I can’t wait to impress them with this.
Wow this was delicious and so quick and easy to make. I didn’t have saffron but substituted a touch of turmeric and a small clove of garlic. My 11 year old stepdaughter loved it!
Made it tonight, so tasty! Quick and easy too, never cooked mixed seafood before. Thanks Nigella xx
Dinner tonight for sure! Nigella, your are awesome!!