Name: Nage of Seafood with Ginger and Saffron
Cuisine: United Kingdom
Ingredients: middle part (4 cm) of 1 medium carrot, sliced as above; 6 cm piece of white of leek, sliced on the bias into very thin ovals; 3 cm cube of fresh ginger root, peeled and thinly sliced; salt; ½ a stick of celery, finely sliced; 4 shallots, finely sliced; 12 g butter; coriander leaves; 2 stems of lemon grass, outer sheath removed, insides bashed with a heavy knife or rolling pin; 150 ml good dry white wine (a Semillon-Chardonnay blend would be ideal); 150 ml fish stock, clear if possible; 700 ml mussels or clams, cleaned and bearded; 500 g firm white fish such as haddock, monkfish, sea bass, turbot or brill, free of skin and bone and cut into even-sized chunks, about 4cm square; 2 bay leaves; a big pinch of saffron stamens; 8 scallops, cleaned, with coral

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

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