Safran Brodetto

Number of persons

4 pers.

Preparation time

15 min

Cooking time

25 min


  • 1 liter of ARIAKÉ Pure Chicken ready-to-use broth
  • 4 portions of white fish such as grouper, approx. 600 g
  • 400 g mixed mussels, cockles and shrimps
  • 8 langoustines
  • 8 small steamed potatoes, e.g. bintje
  • 1 onion, 4 garlic cloves, 2 shallots
  • Saffron (2 doses), 1bq basil, 4 tbsp olive oil
  • 2 tomatoes, 2 tbsp tomato paste
  • salt, freshly ground pepper

The steps

  1. Pour the stock into a saucepan and reheat without boiling.
  2. Dissolve the saffron in the stock and set aside.
  3. In a sauté pan, sauté the minced garlic, onion and shallot.
  4. Add tomato paste
  5. Add potatoes, shellfish and chopped tomato
  6. Place the fish on top and moisten to the brim with the hot ARIAKÉ Broth.
  7. Finish in the oven for a few minutes
  8. Adjust the seasoning, chop the basil and sprinkle over each plate before serving.