| Ingredients: 1 teaspoon olive oil
2 tablespoons onion, diced fine
1 teaspoon garlic, minced
1/8 teaspoon saffron
1/4 cup dry white wine
1 cup fish stock
1/2 lb rockfish, diced 1 inch
1/2 lb mussels
1/4 lb shrimp, medium-sized
1 ea. carrot, julienne
1 ea. Leek, (white part only), julienne
1 ea. tomato (outer meat only), julienne
1 ea. celery root, julienne
1/2 bu. green onion, 1/4 inc bias cut
2 ea. red potatoes, small, quartered, and par cooked
1 tablespoon fine herbs, parsley, tarragon chives, thyme, and bay, salt and pepper to taste
Directions:1. Saute onion in olive oil, and add the garlic, saute for one minute
2. Add the saffron and the white wine, and fish stock, bring to a boil
3. Add seafood, and cover. Steam for 3-5 minutes, just until the mussels barely begin to open.
4. Add the vegetables and cover for an additional 3 minutes, the vegetables will be vibrant.
5. Add fine herbs, seasoning and serve.
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