Nage of Seafood with Ginger and Saffron

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Classic Bull

By Stephen Bull

Published 2001

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Here different kinds of fish and shellfish are cooked in an aromatic court bouillon made from white wine and fish stock and flavoured with spices and thinly sliced vegetables. This recipe uses ginger, saffron and lemon grass, but other flavourings could easily be used. The point is to have enough of them. The fish is served with some of the broth, with some green herbs – here coriander – scattered over it, and a jug of orange and ginger flavoured beurre blanc offered alongside. This is a go