Clam and Saffron Stew

Name: Clam and Saffron Stew
Total time: 45 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 1 onion (finely chopped); 2 cloves garlic cloves (finely chopped); 1 red pepper (diced); 1 Zucchini (diced); 3 Tbsps olive oil; 3 Tomatoes (diced); 0.25 cup Tomato juice; 0.25 cup dry white wine; 2 Tbsps Cognac; 1.333 cups fish stock; ground Saffron; 18 ozs clam; 1 tsp fresh thyme (chopped)

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Health Score:

77 / 100

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 45 min.

Ready in

Ingredients

for

servings

Ingredients: 1 onion (finely chopped); 2 cloves garlic cloves (finely chopped); 1 red pepper (diced); 1 Zucchini (diced); 3 Tbsps olive oil; 3 Tomatoes (diced); ¼ cup Tomato juice; ¼ cup dry white wine; 2 Tbsps Cognac; 1.333 cups fish stock; ground Saffron; 18 ozs clam; 1 tsp fresh thyme (chopped)

How healthy are the main ingredients?

olive oil garlic clove thyme onion Zucchini Tomato

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Preparation steps

Fry the onion, garlic, pepper and courgette in hot oil for 3-4 minutes.

Add the tomatoes, tomato juice and the wine and stir in the cognac. Add the fish stock and season with salt, ground black pepper and a pinch of saffron.

Simmer for around 10 minutes then add the clams. Cover and steep for 6-8 minutes until the mussels have opened. Discard any unopened ones. Sprinkle with thyme and serve.

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