1/2 cup sliced shallots
1 tsp chopped garlic
12 New Zealand Green Lipped Mussels*
6 Cloudy Bay clams*
4 oz Ora King Salmon, diced*
4 oz New Zealand Snapper, diced*
4 cups fish stock
1/2 tsp saffron
2 tsp chili flakes (if desired)
3 slices lemon
4 slices crusty sourdough bread**
Saute shallots and garlic until lightly cooked in a large frying pan.
Add clams, mussels, and saffron.
Add chili flakes, if desired.
Add fish stock and fish.
Once shellfish are open, usually in about four minutes, season with salt.
Cover frying pan and simmer seafood until cooked, about 8 minutes.
Place in a bowl with broth and slice of crusty sourdough bread.
Garnish with lemon.
*Substitute for local seafood, if desired: Prince Edward Island Mussels, New England Clams, Atlantic Salmon, Pacific Rockfish
**Substitute gluten free bread if necessary.
Chef Thomas's recipe has been altered and simplified for home cooking.