We are continuing the holiday traditions on New Day and we welcomed back chef Jason Wilson from Capitol Hill’s “Crush” to delight us with one of his delicious holiday traditions for the table.
To learn more, visit: www.chefjasonwilson.com
Spot Prawn Stew With Saffron And Garden Tomatoes
Directions
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Ingredients:
4 cloves Garlic, sliced thin
1⁄4 cup Shallot, sliced
1 whole Yellow Onion, peeled and sliced thin
2 tablespoons Butter
2 tablespoons Olive Oil
1 cup Yukon Gold Potato, large diced
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Step 1
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In a large stainless steel sauce pot, simmer the garlic, potatoes and onions in the butter and olive oil for 4 minutes.
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Ingredients:
1 1⁄4 pounds Alaskan Halibut, fresh, or turbot, cut into long slices
1⁄2 cup Dry White Wine
2 cups Canned San Marzano Tomatoes, or fresh
1 teaspoon Saffron Threads, fresh
3 pounds Spot Prawns, shells removed
1 pound Manila Clams, fresh, live
1 pound Mussels, live, bearded
1 head Fresh Fennel, sliced thin
1⁄4 cup Celery, sliced thin on a bias
1⁄2 cup Tomato Juice
1 quart Chicken Stock
1 teaspoon Smoked Paprika
1 teaspoon Ground Fennel Seed
1 tablespoon Kosher Salt
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Step 2
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Add the salt and the halibut, white wine and tomatoes and cover for 4 minutes, remove cover and add the saffron, and all remaining ingredients.
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Step 3
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Turn the heat to high and allow 15 minutes for it to come to a simmer and the shellfish to open, stir everything up nicely, breaking apart the halibut and mixing all ingredients well.
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Step 4
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Serve with fresh parsley and some crusty bread
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