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Yellow Tomato Saffron Broth

Yellow Tomato Saffron Broth

Notes

Recipe adapted from Dirt Candy: A Cookbook by Amanda Cohen, Ryan Dunlavey, and Grady Hendrix (Clarkson Potter, 2012).

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 1 Cup diced yellow onion
  • 1/4 Cup minced garlic
  • 1 1/4 Teaspoon saffron
  • 6 Cups roughly chopped yellow or red tomato
  • 1 Tablespoon salt
  • 1 piece seaweed
  • 3 1/2 Cups vegetable stock, or Asparagus stock

Directions

In a medium-sized pot, heat the olive oil to medium-high and sweat the onion and garlic. When the garlic is very soft, add the saffron and cook, stirring, for 2 minutes. Increase the heat to medium, and add the tomato and salt. Cook, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Add the seaweed and stock. Bring to a simmer, turn the heat to low, and cook for 30 minutes. Remove from heat and let cool slightly.

Working in batches, puree the mixture in a blender until smooth. Push through a chinois, or fine mesh strainer, to make it silky. The sauce will keep covered in the fridge for up to a week.

Nutritional Facts

Servings4

Calories Per Serving205

Folate equivalent (total)53µg13%

Riboflavin (B2)0.2mg14.4%


Seafood Pasta with Tomato Saffron Broth

The next time you need to impress someone, try this delicious seafood pasta dish!

Ingredients

1 sliced red bell pepper
1 sliced yellow onion
2 finely minced cloves of garlic
1 tablespoon of olive oil
4 sliced chorizo sausage links
Two 28 ounce cans of whole plum tomatoes in juice
1/2 teaspoon of crushed red pepper flakes
1 teaspoon of saffron threads
2 small diced lobster tails, shell removed
1 small diced halibut
1 pound of peeled and deveined shrimp
1/2 pound of diver or bay scallops
1/2 pound of jumbo lump crab meat
2 ounces of unsalted butter
1 pound of cappellini pasta
2 tablespoons of chiffonade fresh basil
2 tablespoons of chopped fresh oregano
Sliced green onions for garnish
Lemon for garnish
Kosher salt and fresh cracked pepper to taste

Preparation

In a large hot pot with olive oil, caramelize the peppers, onions and garlic. Once brown, add in the chorizo and saute for 3 to 4 minutes. Then, add in the tomatoes, crushed red pepper flakes, saffron, salt and pepper and simmer for 30 minutes.

In a large hot saute pan with butter add in the seafood and cook until brown and almost done. Once it is to this point, add in the tomato saffron sauce and braise the seafood until the seafood is cooked through out. Finish with herbs, salt and pepper.

Cook the pasta in a large pot of boiling salted water. Once the noodles have reached al dente, remove from the pot and place in a large bowl with the seafood and tomato saffron broth covering it. Garnish with fresh herbs, scallions and lemon.


Recipe Summary

  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 ½ cups chicken broth
  • 1 tomato, seeded and diced
  • ½ teaspoon ground cumin
  • ½ teaspoon Spanish saffron
  • salt and ground black pepper to taste
  • ¼ cup frozen peas and carrots, thawed
  • 1 sprig fresh cilantro (Optional)

Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.

Pour chicken broth into rice mixture and bring to a boil stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.

Stir peas and carrots into cooked rice garnish with cilantro.


RECIPE: Poached Sea Bass with Tomato and Saffron Broth

I love the combination of tomatoes and saffron this recipe is adapted from the January 2014 issue of Bon Appetit Magazine which emphasized on healthy eating and offered many new fish recipes. I have made slight modifications: I used sea bass instead of cod, added organic chicken broth and onions for more flavour, and increased the quantity of the poaching liquid. The fish was served with wild rice blend which was so flavourful when eaten together with the sauce for a moment, it felt as if I was having a “fish only – deconstructed” paella…Enjoy (OO)!

Ingredients: (Serves 4)

1 to 2 Tablespoon olive oil, 3 to 4 garlic cloves, thinly sliced 1 medium onion, sliced, 1 teaspoon crushed red pepper flakes, 1 28 oz can organic whole peeled tomatoes, drained 1/2 cup dry white wine, 1/2 cup low sodium organic chicken stock (store-bought or homemade), 2-3 bay leaves, pinch of saffron threads, 4 4 to 5 ounce sea bass (fish size approximate), white pepper, kosher salt and black pepper to taste, chopped parsley as garnish (optional)

Preparation:

– Heat oil in dutch oven (or pot with lid) over medium heat. Add onion, garlic and crushed pepper flakes and cook, stirring often, until fragrant (garlic should not take on any colour), about 3 minutes. Do not burn!

– Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron and chicken stock (or water).

– Bring to a boil, reduce heat, and simmer until flavors meld, 25 – 30 minutes, season with kosher salt and pepper.

– Reduce heat to medium low, pat dry the sea bass with paper towel, season with salt and white pepper place in poaching liquid. Cover and cook at a bare simmer until sea bass is opaque throughout and begin to flake, 8 – 10 minutes (*Note – thicker pieces will take longer to cook).

– Gently transfer sea bass to shallow bowl and spoon poaching liquid over, serve on bed of wild rice.

– The original recipe uses cod other suggestions – black bass or flounder fillets.

– Saffron can be overpowering adjust accordingly. For Non-meat eaters (pescatarians), omit the low-sodium chicken broth and use water instead. As always, adjust the seasoning according to your dietary needs and taste.

– I cooked the wild rice separately, we prefer either Nuworld Wholesome Wild Rice Blend (Costco or Price Smart) or Lundberg Wild Blend (Choices, East West Market (on Main Street) in Vancouver, BC or Whole Foods (various locations)).


Yellow Tomato & Saffron Pasta

We’re giving the sauce for this pasta a few sophisticated twists: a pinch of saffron for complex flavor and specialty yellow tomatoes for gorgeous sunny color. Bursts of flavor from briny capers and hot red pepper flakes add even more Italian-style flare to the dish.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the peppers cut off and discard the stems, then remove the cores. Halve the peppers lengthwise thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Place the tomatoes in a bowl gently break apart with your hands.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly.

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers, chopped capers, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomatoes (carefully, as the liquid may splatter) and saffron. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat.

Add the cooked pasta and butter to the pan of sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

Tips from Home Chefs

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Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the peppers cut off and discard the stems, then remove the cores. Halve the peppers lengthwise thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Place the tomatoes in a bowl gently break apart with your hands.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly.

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers, chopped capers, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomatoes (carefully, as the liquid may splatter) and saffron. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat.

Add the cooked pasta and butter to the pan of sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!


Roasted Tomato Broth with Saffron, Fennel and 10g Protein Noodles™

2. Toss tomatoes with olive oil and salt and pepper. Roast cut sides down until very soft, 2 to 3 hours.

3. At the same time, toss fennel with oil, salt and pepper and roast until tender. Roughly chop.

4. Heat ½ cup oil in saucepan and add onions, carrots and garlic. Cook until softened. Add wine and reduce. Add saffron, fish stock and tomatoes. Bring to a boil and simmer until flavorful and slightly reduced. Season and strain broth through food mill or chinois. Bring back to a boil add mussels and escarole. Cook until mussels are opened and firm.

5. Dip 10g Protein Noodles™ into hot water and drain.

To serve: divide 10g Protein Noodles™ between serving bowls and ladle broth, fennel, chickpeas and mussels around the noodles. Sprinkle with fennel fronds and parsley.


Yellow Tomato Saffron Broth - Recipes

It takes 225,000 handpicked stigmas from the saffron crocus to make a single pound of saffron, which makes it the world's most expensive spice. Use it sparingly, not only because it's expensive, but also because too much can easily overpower a dish.

1 1/2 to 2 pounds firm white fish fillet such as ling cod or halibut

Smoked Spanish paprika (pimentón de la Vera)

1 1/2 tablespoons olive oil

1 small onion, chopped (about 1 cup)

Pinch saffron threads, crumbled (about 1/4 teaspoon)

1 cup canned petite-diced tomatoes with juice

1 cup clam broth, fish stock or low-sodium chicken broth

1 teaspoon chopped fresh thyme

2 tablespoons chopped fresh parsley

Cut fish into 4 pieces and lightly season with salt and smoked paprika. Dredge in flour.

Heat olive oil in a large skillet over medium-high heat. Cook fish on one side until golden brown, about 1 to 2 minutes. Turn and brown the second side, another 1 to 2 minutes. Remove to a platter and keep warm.

Add the onions to the pan and sauté for 3 to 4 minutes or until translucent. Add garlic and cook for another 30 seconds, then add the wine. Bring the wine to a boil, scraping up any bits from the bottom of the pan, and cook until wine is reduced to 2 to 3 tablespoons. Add the saffron, tomatoes, clam broth, thyme and 1/2 teaspoon smoked paprika and simmer for 2 to 3 minutes. Taste the broth and add salt if necessary. Return the partially cooked fish to the pan and spoon the sauce over it. Simmer gently for another 5 to 6 minutes or until the fish is cooked through, basting occasionally. Remove to a heated platter, sprinkle with parsley and serve.


  • 1 pound large dry sea scallops, (see Note)
  • ¼ teaspoon salt
  • 2 teaspoons extra-virgin olive oil
  • ½ cup thinly sliced onion
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, thinly sliced
  • ¼ cup white wine
  • 8 ounces baby red potatoes, cut into 1/4-inch-thick rounds
  • 1 cup reduced-sodium chicken broth
  • 1 cup grape tomatoes, halved
  • 1 5-ounce can tomato juice, (scant 3/4 cup)
  • 1/4 teaspoon saffron threads, (see Note)
  • 2 teaspoons chopped fresh tarragon

Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate. Add onion, celery and garlic to the pan and cook, stirring, until just beginning to soften, about 2 minutes. Add wine and simmer for 1 minute. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes.

Return the scallops and any accumulated juices to the pan along with tarragon. Cover and cook until the scallops are just cooked through, 2 to 4 minutes.

Notes: Be sure to buy &ldquodry&rdquo sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (&ldquowet&rdquo scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.


Lemon Thyme and Ginger

My family loves cod because they like the delicate taste of white fish with large flakes and sturdy body. Unfortunately for us in the Northeast US, Atlantic Cod is on Seafood Watch list of fish to avoid. I don’t usually buy frozen fish, but I came across frozen Pacific Alaskan Cod at Trader Joe’s and wanted to try it. As I mentioned in my post Arctic Char with Basil Sauce, I try my best to buy sustainable fish when I can. Since cod is an affordable fish and works in so many different types of recipes, I was happy to consider frozen Pacific Cod as a viable option.

I also treated myself to a small tin of Spanish saffron and everyday I have dreamed about how to use it. Remembering a Spanish seafood stew, I decided to prepare the cod with Mediterranean flavors and style. Additionally, I wanted the saffron to be the primary seasoning, creating a recipe elegant enough to be served on Christmas Eve.

Tomato and saffron are a classic Mediterranean pair. Both ingredients balance each other because of the saffron’s warmth and distinct flavor cuts the acid in the tomatoes. To be honest, I love anything made with saffron but particularly enjoy tomato saffron broth with fish. The floral scent of crocus drifts up while I am cooking with saffron, and I feel like I am walking through a field of crocuses. Put these two family favorites together, and we have a special family dinner of cod braised in tomato saffron broth.

I am a big fan of using the simple technique of braising fish of which cod is very suited for. The fish is gently cooked in a broth that is also an integral part of the meal. The chunky tomatoes make the broth more substantive, while still keeping the broth bread dunking worthy. The final result is a fish dinner that is moist, delicate and multidimensional in flavor.

The total cooking time will vary depending of the thickness of the fish. Figure on the total cooking time to be anywhere from 7 to 15 minutes until done. My Pacific Cod fillets ranged in size from 5 oz to 6 oz, and was at most an inch thick. They took about 8 minutes to cook. Atlantic Cod tends to be thicker at the head end and should take longer to finish cooking. The fish is done when the meat sections gives way to the gentle pressure of your finger, and the sections begin to separate. The color of the fish will be a translucent white.

Do Ahead Tips for Cod Braised in Tomato Saffron Broth

To make life easier you can prepare the braising liquid ahead of time. About fifteen minutes before you want to eat, heat up the broth, then braise the cod. This recipe is very easy to make and flexible in design to fit into any schedule and a great meal to make for entertaining.

For those of you who like to serve fish for Christmas Eve dinner, or any special occasion, cod braised in tomato saffron broth would be a delicious treat. To send this recipe over the top, serve with saffron aioli smeared over toasted bread. Dunk the aioli smeared baguette into the broth and delight in a double saffron indulgence. Saffron aioli with cod in tomato saffron broth is out of this world delicious. Jamie Oliver has a short cut saffron aioli recipe with his Fabulous Fish Stew. It is really easy to make using store-bought mayonnaise. The instructions for the aioli saffron begin at step 2 in his recipe.