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Saffron Seafood Stew


  • 2 tablespoons extra-virgin olive oil
  • 1 cup onion, diced
  • 2 garlic cloves, chopped
  • 1 cup dry Spanish white wine
  • 3 cups low-sodium chicken stock
  • 4 cups fish stock
  • 1/2 teaspoon saffron, crumbled
  • 1 fresh bay leaf, torn in half
  • 1 teaspoon kosher salt
  • 1/2 lb shrimp, cut into halves
  • 2 lb Chilean sea bass, cut into 1-inch pieces
  • 4 ounces lump crab
  • 1 cup yellow corn
  • 1 teaspoon sherry vinegar
  • French baguette, cut into thick slices and toasted


  • In a large pan, add the olive oil and onion. Cook over medium heat until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the white wine, chicken stock and fish stock and deglaze the pan.
  • Add the salt, saffron and bay leaf into the cooking liquid. Bring to a boil and reduce the heat to low. Cover and let simmer for 10 minutes.
  • Place the shrimp and sea bass into the pan and cook for 10 minutes, or until all fish is completely cooked. With about 2 minutes of cook time remaining, add the crab, corn and vinegar. Stir to combine and allow to warm.
  • Meanwhile, toast the baguette slices until golden. Place the bread into the bowl and ladle the soup on top of the bread. Serve immediately.