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Seafood Stew in Saffron Broth

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Seafood Stew in Saffron Broth

Seafood Stew in Saffron Broth
Ben Pieper
Provided by:
total prep 169 calories/serving
Recipe courtesy of Robin Takes 5 by Robin Miller/Andrews McMeel Publishing, 2011.

Saffron adds a distinct perfume and honeylike flavor to this soup, and that’s why I chose it - it’s an excellent partner for shrimp and cod (which is also why it’s a key ingredient in Spanish paella). Because of saffron’s intense flavor, a little goes a long way; a good thing, because it’s rather pricey!


  • 6 cups reduced-sodium chicken broth
  • 2 teaspoons saffron threads
  • 2 teaspoons Italian seasoning blend (preferably salt-free)
  • 8 ounces medium shrimp, peeled and deveined
  • 8 ounces cod, cubed


  • Combine the broth, saffron, and seasoning blend in a large saucepan 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 before serving.