Saffron Seafood Stew
Ingredients
- 3 large potatoes, peeled and cubed
- 2 cups pearl onions, blanched and peeled
- 8 cups Double-Rich Fish Stock
- 1 large pinch saffron threads
- 2 dozen clams, scrubbed
- 2 dozen mussels, scrubbed and debearded
- 1 1⁄2 lb. cod filets
- 18 large sea scallops
- 1⁄2 cup heavy cream
- Salt and freshly ground white pepper
- 1⁄4 cup chopped fresh parsley
- 2 tbsp. chopped fresh chives
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