Saffron Seafood Stew

A warming bowl of this seafood stew is an ideal complement to a cozy night at home. Definitely source the Danish Rosemary Salt Butter, though. Its herbal zing makes the dish.
Prep Time
45 minutes
Cook Time


  •  3 Tablespoons Danish Creamery European Style Rosemary Salt Butter, plus more for serving
  •  1 small onion, diced
  •  2 garlic cloves, chopped
  •  1 cup dry white wine
  •  1 large pinch saffron threads
  •  1 bay leaf
  •  2 large potatoes, peeled and diced
  •  2 large carrots, peeled and diced
  •  6 cups fish stock (can substitute vegetable stock)
  •  Kosher salt
  •  freshly ground black pepper
  •  1 pound clams, scrubbed
  •  1 pound large shrimp, peeled and deveined
  •  1 pound cod filets, cut into 2-inch chunks
  •  2 yellow squash, sliced into half moons
  •  1 cup fresh or frozen peas
  •  ¼ cup chopped fresh parsley
  •  1 baguette, cut into slices and toasted


  • Melt butter in a large pot over medium heat. Add onion and cook until softened, 6-8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in white wine, saffron and bay leaves. Bring to a boil, reduce to a simmer and cook until reduced by half.
  • Add potatoes, carrots and fish stock; season with salt and pepper. Bring to a boil, reduce to a gentle simmer, cover and cook until tender, about 15 minutes.
  • Add the clams, cover and cook until they begin to open, about 5 minutes. Add the shrimp, fish, squash and peas. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, 3-5 minutes longer (discard any clams that do not open).
  • Season the soup, to taste, with more salt and pepper. Stir in parsley. Ladle soup into bowls and serve with baguette slices spread with more butter.

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