Recipe for Butterfish Stew with Saffron Broth and Wild Mushrooms

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 cup	Fish stock
1 tsp	Saffron threads
18 oz	Butterfish, cleaned, cut into 1" dice
	Bayou Blast - (Emerils Creole Seasoning), see * Note
2 tbl	Olive oil
1 cup	Assorted wild mushrooms, stemmed and sliced
2 tbl	Chopped tomatoes
2 tbl	Chopped fresh basil
1/4 cup	Chopped green onions
1 tsp	Minced garlic
1 cup	Cleaned spinach leaves
	Salt, to taste

Instructions:

Instructions: Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse. Season the butterfish with Bayou Blast. Heat oil in a large skillet over high heat. Add the seasoned butterfish and saute for 1 minute. Then add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for 1 minute. Pour in the stock and simmer for 4 to 5 minutes. Season with salt pepper and transfer a serving plate. Serve immediately.

This recipe yields 4 servings.

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