Orange Saffron Shrimp & Snapper Stew


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Skill Level: Easy
Prep Time: 15 Minutes
Cook Time: 45 Minutes


Cooking spray, 1 cup chopped green onions, 1/2 teaspoon sugar, 1/2 teaspoon fresh thyme, 1/2 teaspoon grated orange rind, 1/8 teaspoon ground red pepper, 1/8 teaspoon saffron threads or 1/2 teaspoon of turmeric, 1 (14.5 ounce) can of diced tomatoes – undrained, 2 cups of fish stock or bottled clam juice, 1 pound snapper or other firm white fish – cut in 1-inch pieces, 1 pound large shrimp – peeled and deveined, 1 tablespoon butter

Saffron, pronounced (‘sæfrən), is the world’s most expensive spice, which is derived from the stigmas from the crocus sativus flower. There are only three stigmas (referred to as saffron threads) per flower and it takes approximately 13,000 threads to accumulate a single ounce of spice. Because saffron threads are hand harvested you can understand why the spice is so prized and so costly. If you can’t find saffron threads, a good substitute is turmeric.


Heat large saucepan coated with cooking spray over medium heat. Add 3/4 cup onions and cook for two minutes or until tender. Add sugar and next six ingredients. Bring to a boil. Cover, reduce heat and simmer for 40 minutes. Increase heat to medium, add fish and shrimp, and cook for an additional five minutes or until shrimp and fish are cooked through (do not stir). Remove from heat and stir in remaining 1/4 cup of chopped onions and butter. Enjoy!