Author Notes
These little foil pouches of seafood and spices are the fast, grilled way to the taste of bouillabaisse. 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. —Just Me and The Clams
Ingredients
-
pinch
saffron
-
6 ounces
carrots
-
6 ounces
onions
-
6 ounces
cherry tomatoes
-
4
garlic cloves
-
2 tablespoons
butter
-
2 pounds
littleneck clams
-
1 pound
cod
Directions
-
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. These can be refrigerated ahead of time, until you're ready to cook.
-
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!
See what other Food52ers are saying.