Inspired by a saffron-rich sauce served with mussels at our neighborhood Provençal restaurant Bistro du’O, this quick and easy dish offers a lot of bang for its buck. The technique of warming the saffron for 30 minutes in just a tablespoon of warm broth extracts the rich color and flavor of the rare saffron threads.
4 SERVINGS
EQUIPMENT: A 9-inch (22 cm) bamboo steamer; a blender or immersion blender; 4 warmed, shallow soup bowls.
3 cups (750 ml) Fish Stock or Shellfish Stock
1 teaspoon saffron threads
1 cup (250 ml) heavy cream
8 large, fresh shrimp, peeled and deveined, or 8 ounces (250 g) fish fillets (see Note)
Toasted Pain au Levain or Socca, for serving (optional)
1. In a large saucepan, warm the stock over low heat. In a small bowl, combine 1 tablespoon of the warm stock with the saffron. Stir gently to color the liquid and set aside to infuse until the liquid is a bright saffron color, at least 30 minutes. Pour the saffron liquid into the cream and stir until the cream turns a bright saffron yellow.
2. Just before steaming the shrimp or fish, add the saffron-infused cream to the pan with the stock and bring the sauce to a gentle simmer over low heat.
3. If you are using fish, cut the fillets into 8 even pieces. Bring 1 quart (1 l) water to a simmer in the bottom of a medium saucepan. Arrange the shrimp or fish fillets in the steamer. Place the steamer over the simmering water, cover, and steam just until the shrimp are evenly pink or the fish flakes easily with a fork, 3 minutes, or until both are cooked to the desired doneness.
4. In the blender, or directly in the saucepan using the immersion blender, blend the sauce until frothy. Divide the sauce among the four warmed, shallow soup bowls. Top with several pieces of shrimp or the steamed fish. If desired, pass a bowl of aïoli to stir into the soup. Serve with slices of toasted Pain au Levain or socca (chickpea crêpes).
NOTE: Any firm, white-fleshed fish fillets—such as monkfish, halibut, flounder, trout, or perch—can be used here.
WINE MATCH: Our winemaker Yves Gras’s daily drinking white Sablet is ideal here: A blend of Viognier, Bourboulenc, Grenache Blanc, and Clairette Blanc, the wine is fresh, juicy, and peppy—all qualities to love in a young white wine.