Best 4 Saffron Sauce For Fish Spain Recipes
In the realm of culinary arts, the marriage of saffron and fish creates a symphony of flavors that tantalizes taste buds and elevates the dining experience. This Spanish specialty, known as salsa de azafrán para pescado, is a vibrant and aromatic sauce that beautifully complements the delicate textures and flavors of various fish species. From the classic paella to the elegant zarzuela, saffron sauce adds a touch of golden elegance and a burst of flavor to any seafood dish. With its origins in the sun-soaked fields of La Mancha, Spanish saffron is prized for its rich color, distinct aroma, and subtle yet complex taste. Combined with other flavorful ingredients like garlic, onions, paprika, and fish stock, it transforms into a vibrant sauce that brings a taste of Spain to your table. Discover the culinary magic of saffron sauce with our collection of carefully curated recipes, each offering a unique interpretation of this timeless dish. Dive into the vibrant flavors of our saffron-infused bouillabaisse, where the essence of the sea and the warmth of saffron dance harmoniously. Experience the rustic charm of our saffron-scented cod, where the delicate fish absorbs the golden hues and flavors of the sauce. Unleash your creativity with our saffron and shrimp pasta, a delightful fusion of Mediterranean and Asian flavors. And for a taste of coastal elegance, try our saffron-baked sea bass, where the delicate fish is enveloped in a rich and flavorful saffron sauce, creating a dish fit for special occasions.
Let's cook with our recipes!
SAFFRON SAUCE FOR FISH - SPAIN
This is a sauce often used for fish. Spaniards eat a good amount of fish, so this sauce is pretty popular. When you cook fish, make this sauce, and add in the fish pan juices as the very last step of this recipe.
Provided by Mme M
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the saffron in heated fish stock that uses white wine and a little vinegar.
- Make a roux with hlaf the butter (or 1/4 cup) and the flour. Moisten with the stock, adding stock until the consistency is just as thick as whipping cream.
- Soften the peppers with the garlic in the remaining butter over low heat. When they are soft, add this to the sauce and simmer for 10 minutes.
- Pour in the cream, Madeira and lemon juice.
- Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!
SAUTéED SHRIMP IN CREAMY SAFFRON SAUCE
Steps:
- Heat a 1/4 cup of white wine in a saucepan, once it comes to a light boil transfer the hot wine into a bowl, pinch in 1/2 tsp saffron threads and set aside to allow the saffron to infuse with the white wine
- Finely mince 2 cloves garlic, finely dice 1/2 of a shallot, finely chop a handful of fresh parsley and pat down 12 raw jumbo shrimp (peeled & deveined) with some paper towels, then season the shrimp with sea salt & black pepper
- Heat a nonstick fry pan with a medium-high heat, after 4 minutes pour in a generous tablespoon of extra virgin olive oil and swirl the pan so it coats the entire surface, instantly add in the shrimps, mix occasionally, after 1 1/2 to 2 minutes remove the shrimps from the pan and transfer to a bowl
- Using the same pan, lower the fire to a low-medium heat, add in another tablespoon of extra virgin olive oil, the diced shallots and the minced garlic, mix continuously, after 30 seconds add in 1 teaspoon of cornstarch and mix together until well combined, then add in the saffron infused white wine and 1/2 cup of heavy cream, continue to mix continuously so the cream does not curd, after 5 to 6 minutes season with sea salt & black pepper and quickly mix together, turn off the heat, add in the cooked shrimp and 1 tablespoon of freshly chopped parsley, mix together until well combined, transfer to a shallow bowl, serve next to a crusty baguette, enjoy!
SEA BASS IN SAFFRON SAUCE (FROM JAVIER OTADUY'S RECIPE)
Provided by Edward Schumacher
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 1 stick of butter with the wine and broth or clam juice in saucepan. Add the fillets and poach gently, about 10 minutes. Remove to platter and keep warm.
- Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish. Heat, stirring frequently, until the sauce becomes smooth. Do not allow to boil. Add saffron and season with salt and pepper to taste.
- Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.
Nutrition Facts : @context http, Calories 939, UnsaturatedFat 44 grams, Carbohydrate 3 grams, Fat 83 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1046 milligrams, Sugar 1 gram, TransFat 2 grams
SAFFRON SAUCE
Courtesy of my sister, who succeeded in replacing Sauce Hollondaise, which I absolutely don't like, with this fluffy and aromatic gem of a sauce. Goes wonderfully with green or white asparagus, breadsticks, or pretty much everything :).
Provided by Eismeer
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt clarified butter in a pan and add the onion.
- When onion turns translucent add garlic and stir.
- Add white wine and let simmer.
- Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
- Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
- Salt and pepper to taste.
- Serve.
Tips:
- For the most flavorful sauce, use fresh saffron threads. If using ground saffron, use half the amount. - Toasting the saffron in a little olive oil before adding it to the sauce will bring out its full flavor. - Use a good quality fish stock or broth. This will make a big difference to the taste of the sauce. - Don't let the sauce boil. This will make it bitter. - Serve the sauce immediately, while it is still hot and flavorful. - This sauce is great with grilled, pan-fried, or baked fish. It can also be used as a dipping sauce for seafood. - If you don't have any fish on hand, you can also use this sauce with chicken, pork, or vegetables.
Conclusion:
```html Saffron sauce is a delicious and versatile sauce that can be used with a variety of dishes. It is especially good with fish, but it can also be used with chicken, pork, or vegetables. The sauce is easy to make and only requires a few simple ingredients. If you are looking for a new and flavorful sauce to try, saffron sauce is a great option.
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