These little foil pouches of seafood and spices are the fast, grilled way to the taste of bouillabaisse.
I was browsing food52 for some inspiration to help with the constant surplus of shellfish in my life (pulling rakes in the sand has become my zen), and I came across this recipe for bouillabaisse. If you’re not familiar with the dish, it’s a beautiful French stew with a very complex (and time consuming) broth. I’ve never not ordered it when it’s on a menu.
While I was instantly dying to eat this recipe, the summer heat was melting my energy. I knew I had little more than 20 minutes energy to do some chopping and then staring at the grill with unfocused eyes. This recipe is my answer to the dog days of summer.
When you’re soaking saffron in stock to place it in a foil packet, you know you’ve reached a new level of casual decadence. It’s such an easy way to enjoy some summer seafood with fresh tomatoes and sweet carrots. I’d like to see if this would work on a camp fire too!
Ingredients (serves 2, cook time 30 minutes start to finish)
- A pinch of saffron
- 1/2 good stock (I used chicken, but any other good stock would do)
- About 6 oz baby tomatoes
- About 6 oz carrots
- About 6 oz onions
- 4 garlic cloves
- 2 tbsp butter
- 2 lbs littleneck clams
- 1 lb cod
Soak the pinch of saffron in a small bowl with the stock. This allows the flavor of the saffron to release. Set this aside as you chop the carrots, slice the garlic cloves, and cut the cherry tomatoes in half. I also recommend slicing the cod into 3 inch pieces so that it doesn’t need much time to cook through. Add a little of everything into both packets. Then add a tablespoon of the saffron soak to each, and pepper the food liberally. Add a slice of butter to the top of each, and close them up. Place these (folded side up so the juices don’t leak out) on the grill on low heat for about 15 minutes. Then open them up and enjoy with some crusty bread!