Seafood Stew in Saffron Broth for Good Friday

Even if you are not one of the Christians that choose seafood-only on Good Friday (and every Friday during lent), you'll adore this easy-to-prepare, satisfying seafood stew. I chose saffron for seasoning because it adds a distinct perfume and honey-like flavor to the broth. Saffron is also an excellent partner for shrimp and cod, which is why it’s a key ingredient in Spanish paella. If you want, you can add lots of vegetables to the broth before adding the seafood; I recommend onions, bell peppers, zucchini, green peas, red potatoes, and corn. Simmer the veggies for a few minutes in the saffron-infused broth (add an additional few minutes for potatoes) before adding the seafood as directed below. 

To round out the meal, I like to add a crisp green salad and hunk of chewy artisan bread. 

Seafood Stew in Saffron Broth 

6 cups reduced-sodium chicken broth

2 teaspoons saffron threads

2 teaspoons Italian seasoning blend (preferably salt-free)

1/2 pound raw medium shrimp, peeled and deveined

1/2 pound cubed cod

Combine the broth, saffron and seasoning blend in a large saucepan and set the pan over medium-high heat. Bring to a simmer. Add the shrimp and cod and simmer for 3 to 5 minutes, until the seafood is opaque and cooked through. Season to taste with salt and freshly ground black pepper.

Serves 4

 

Nutrients per serving: Calories: 169, Fat: 4g, Saturated Fat: 1g, Cholesterol: 134mg, Carbohydrate: 4g, Protein: 29g, Fiber: 0g, Sodium: 294mg