Recipe Intro From feedfeed
Olive oil1 onion, chopped2 garlic cloves, mincedGood pinch of saffron, steeped in 1/2 cup of hot water1 tbsp tomato paste1 1/2 cups of white wine1 cup fish stockShrimp, cleaned and deveinedSquid, cleaned and cut onto ringsFirm fish (salmon, cod, halibut), cut into equal pieces1/2 cup creme fraiche (or sour cream)SaltPepperParsley, choppedSquid ink pasta (seashells are great for this sauce)
Heat olive oil in a large, heavy pan.Add onions, sauté until soft, then add garlic.Sstir until fragrant, but not burned.Add tomato paste and fry for about two minutes. Pour in white wine, cook off the alcohol (few minutes), than add stock and saffron with the water it was steeped in. Bring to a boil and reduce for about 5 minutes.Add fish and seafood, salt and pepper, cover and cook for 3-4 minutes, or until just cooked through.At the last minute add creme fraiche (or sour cream) and stir it through gently not to break the fish.Meanwhile cook the squid ink pasta until al dente. Just before serving, mix pasta into the fish sauce, let it mingle together for a few minutes, then sprinkle with parsley and serve.