Saffron Fish Ragout in Puff Pastry with Balsamic Tomatoes


6 frozen or homemade puff pastry shells (vol-au-vent) tsp (1 mL) lightly packed saffron threads1 tbsp (15 mL) unsalted butter 2 shallots, finely diced or ⅓ cup (75 mL) finely diced sweet onion 3 tbsp (45 mL) all-purpose flour ⅔ cup (150 mL) dry white wine ⅔ cup (150 mL) vegetable stock cup (175 mL) whipping cream cup (125 mL) freshly grated Parmesan cheese15 grape, cherry or strawberry tomatoes 2 tbsp (25 mL) unsalted butter 2 tbsp (25 mL) white or dark balsamic vinegar lb (375 g) boneless fish fillet such as tilapia, halibut or sole lb (375 g) medium to small shelled raw shrimp lemon Salt and Pepper cup (50 mL) finely chopped fresh parsley


This Well Seasoned Stew Of Fish And Shrimp Is Mildly Flavoured With Saffron And Served In Elegant Vol-au-vent, Perfect For A Sophisticated Lunch, Light Dinner Entr?e Or As A Starter (see TIP). This Stew Is Equally Delicious Served Over Hot Rice.

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