June 27, 2016
Dinner, Fish, Snapper,
Shellfish, Shrimp, Entertaining, Oven Bake, Stove Top, No Eggs, Clams more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Preheat oven to 200C.
Rice the cauliflower by blitzing it in a small batches in a food processor.
Steam or microwave until just tender and put the hot cauliflower in the base of a big baking dish and set aside.
Sprinkle the saffron on to the vermouth or white wine.
Saute the shallots in butter and add the flour, then stir for a further two minutes, before setting the roux aside.
Pour the vermouth (or white wine) and saffron into a saucepan and add the cream and bring to the boil and then add the fish in small batches and cook for 1 to 2 minutes, remove with a slotted spoon and place on the cauliflower.
Continue semi-cooking the fish and seafood in small batches finishing with the clams and cooking until they open.
Retrieve them from the sauce with a slotted spoon and slowly add the hot liquid to the roux that has been returned to the heat, whisking as the mixture comes to the boil and then add the paprika and pour over the seafood, place in the oven for 10 to 15 minutes.
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