Poached Salmon Swimming On Fennel With Saffron And Clams Recipes

Steps:

• Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
• Add saffron and toss to release the beautiful yellow color and aroma.
• Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
• Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
• Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
• Add white clam sauce heat 2 minutes.
• Adjust seasoning.
• Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.

Steps:

• Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
• In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
• Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.