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Recipe Detail Page
Saffron Fish Ragout in Puff Pastry with Balsamic Tomatoes
Holiday 2007
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 entrée or as a starter (see TIP). This stew is equally delicious served over hot rice.
Serves 4 to 6
6 frozen or homemade puff pastry shells (vol-au-vent)
¼ 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
¾ cup (175 mL) whipping cream
½ 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
¾ lb (375 g) boneless fish fillet such as tilapia, halibut or sole
¾ lb (375 g) medium to small shelled raw shrimp
½ lemon
Salt and Pepper
¼ cup (50 mL) finely chopped fresh parsley
1. Bake puff pastry shells according to package directions, usually 20 minutes at 400°F (200°C). Cool on a rack. Place saffron threads in a tiny bowl; add 1 tsp (5 mL) water to soften while proceeding.
2. Heat 1 tbsp (15 mL) butter in large saucepan over medium heat; add shallots. Sauté for 3 minutes or until softened. Stir in flour; sauté 1 minute. Meanwhile, mix wine and vegetable stock. Whisking constantly, slowly stir in liquid. When smooth, add saffron threads plus liquid, cream and Parmesan. Heat, uncovered, for 7 to 8 minutes, stirring constantly, or until just starting to bubble. Bubble 1 minute or until smooth and thickened. Remove from heat; set aside. (If making ahead, place plastic wrap directly on surface of sauce. Cover and refrigerate for up to half a day. Remove plastic and gently heat before adding seafood.)
3. To serve, cut tomatoes in half, crosswise. Heat butter in a medium frying pan over medium-high heat. When bubbly, add tomatoes. Quickly rearrange so all are cut-side down while sautéing for no longer than 2 minutes. Add vinegar; continue sautéing without turning tomatoes for another 1 to 2 minutes. Remove pan from heat; place tomatoes on a plate to cool. Save pan and contents.
4. Cut fish into small chunks; remove tails from shrimp. Heat same pan as used for tomatoes, including remaining butter and vinegar, over medium-high heat. When hot, add fish and shrimp; sauté for 3 to 5 minutes, stirring as little as possible, or until shrimp just turns pink. Add seafood and juices to hot saffron sauce; gently stir so as to not break up the fish. Taste; season with a squirt of lemon, pinches of salt and a few grindings of black pepper as needed.
5. Remove tops from puff pastry shells. Place base on warm individual serving plates; spoon in ragout allowing some to flow down sides of pastry. Dot each serving with balsamic tomatoes and scatter with parsley; replace puff-pastry top at an angle. Serve immediately.
Tip: The vol-au-vent portion is too substantial to serve as an appetizer. For smaller portions, unroll and cut an 8 oz (250 g) sheet of butter puff pastry into 9 rectangles. Bake for 10 to 12 minutes at 400°F (200°C) or until golden. Then pull apart each into top and bottom pieces. Spoon ragout over bottom and perch top at an angle; decorate with tomatoes. Serves 9 as an appetizer.
Serves 4 to 6
