|Saffron Adds Golden Magic to Broth & Potatoes|
Recipe adapted from Recipes from the Root Cellar
Hot fish stews and chilly winter nights, a match made in heaven for seaside dwellers? I’ve been planning to make traditional Provincetown Fish Chowder all month, but got hung up on the salt pork. My grandmother always kept it on hand during New England winters. But where to find it in Santa Cruz these days? What is it, exactly, for that matter? Luckily, our local library houses a copy of the quintessential winter cookbook, Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables. In it, there’s an unusual fish stew recipe. No salt pork, but enough saffron threads to make a subtle yet exotic golden broth.
|Veggies Before Adding Broth|
|Add Fish and Simmer|
BTW, if you know of a source for salt pork, please leave a comment or email me. Thanks!
6 cups chicken or veggie broth
1 cup dry white wine
½ tsp. saffron threads
1 tbsp. sunflower or organic canola oil
2 leeks, ~ 9.5 oz. total
2 large carrots, ~9.5 oz. total
1½ lbs. red potatoes
1½ lbs. thick white fish, such as arctic char
Fresh ground black pepper
Salt, if needed
Fresh parsley, optional garnish
Combine broth, wine, and saffron threads in a saucepan. Bring to boil, then let simmer while you prepare the vegetables.
Clean and trim the leeks, and slice white and light green parts into ¼-inch rounds. You will have about 1 cup.
Scrub carrots and chop into 1-inch chunks. Scrub potatoes and remove spots, but don’t peel. Dice into chunks about 1 inch in size.
Heat oil in large saucepan over medium-high heat. Add leeks and sauté until limp, stirring frequently, about 3 minutes. Do not brown.
Add potatoes, carrots, and broth mixture to leeks. Cover and simmer until carrots and potatoes are tender, about 20 minutes. Meanwhile, cut fish into approximately 1½ -inch chunks.
Add fish chunks to broth, stirring to submerge them. Bring liquid to simmer and cook until fish is tender, about 10 minutes. Taste and add salt if needed.
Ladle into bowls and garnish with fresh parsley and a grind or two of black pepper.