Ligurian Seafood Stew with a Basil Saffron Cream Sauce

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I have to tell you, it’s hard to surprise myself with something I cooked, but this Ligurian Seafood Stew with a Basil Saffron Cream Sauce was incredible if I do  say so myself.

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WHAT INGREDIENTS DO  I NEED TO MAKE LIGURIAN SEAFOOD STEW?

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– Flounder or fish of your choice – Shrimp peeled and deveined – Scallops – Mussels – Lump crabmeat – Fennel  – Celery  – Carrots – Potatoes  – Garlic – Onion  – Olive oil – Sea salt and black pepper

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Preheat oven to 350 degrees. Cook pasta per instruction on box, then set aside. Cut vegetables and place in roasting pan with olive oil, salt and pepper, then toss to coat. Roast for 20-25 minutes.

Instructions:

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Place flounder on baking pan, drizzle with olive oil, sea salt and pepper, then add a little water to the pan and bake for 20 minutes

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Add the broth, diced tomatoes (and juice), and bay leaves to the pot and mix well.

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Add mussels to saute pan with 2 tbsp of olive oil, cover with lid or another pan and allow to steam open, about 8 minutes. Let mussels cool then remove from shells and place in a bowl, saving the juices in the pan.

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