• 1 tablespoon salted butter
  • 1/2 red onion, diced
  • 1 tablespoon Garden Gourmet Garlic Paste or 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 teaspoon or so saffron threads
  • 1 vine-ripened tomato, cut into pieces
  • A few grinds of sea salt and black pepper
  • 1/2 cup heavy or whipping cream
  • 1/2 teaspoon freshly ground nutmeg
  • 2 pounds cod fillets, cut into 1-inch pieces
  • 6 to 8 sea scallops

Mike and I had a craving for seafood. I had a little saffron left in my spice drawer, so I decided to pick up some fresh cod and sea scallops, make seafood in a creamy saffron broth and serve it over couscous. Mike loved this dish and I thought it was the perfect meal for a relaxing pleasantly warm Sunday afternoon dinner on our back porch. In the future I think I will add some cubed russet potato and shrimp, perhaps even a few clams or mussels.

Begin by sauteing diced red onion in a tablespoon of butter. Once translucent, about 3 minutes, add two cloves of garlic or a tablespoon of garlic paste. Cook for one minute. Be sure not to burn the garlic.

To that add chicken broth, pinch of saffron threads, tomato, sea salt and freshly ground black pepper.

Now add your seafood and simmer for two minutes.

Next goes your heavy cream and freshly ground nutmeg. Let simmer, not boil, for three minutes or until the seafood is cooked thorough. Be sure not to overcook seafood as it becomes rubbery in texture quickly.

Combine two tablespoons salted butter and two tablespoons of flour. Beurre manie is kneaded butter and it’s job is to both flavor and thicken the sauce.

Allow the beurre manie to melt into the sauce. Simmer for about one minute more and serve in a bowl with some crusty bread to soak up your creamy saffron broth. We added some couscous to our bowl before adding the seafood and cream sauce. Enjoy!
Begin by sauteing diced red onion in a tablespoon of butter. Once translucent, about 3 minutes, add two cloves of garlic or a tablespoon of garlic paste. Cook for one minute. Be sure not to burn the garlic.

To that add chicken broth, pinch of saffron threads, sea salt and freshly ground black pepper.

Now add your seafood and simmer for two minutes.

Next goes your heavy cream and freshly ground nutmeg. Let simmer, not boil, for three minutes or until the seafood is cooked thorough. Be sure not to overcook seafood as it becomes rubber in texture quickly.

Combine two tablespoons salted butter and two tablespoons of flour. Beurre manie is kneaded butter and it’s job is to both flavor and thicken the sauce.

Allow the beurre manie to melt into the sauce. Simmer for about one minute more and serve in a bowl with some crusty bread to soak up your creamy saffron broth. We added some couscous to our bowl before adding the seafood and cream sauce. Enjoy!