Seafood in Saffron Broth with Baby Potatoes

This delicious soup wears many hats. It is warm and comforting on a cold, snowy day but light enough to enjoy on a balmy summer evening. It has a rustic air to it but is elegant enough to serve to company.

Seafood contains a host of vitamins and minerals, many that are harder to find in a lot of other foods, and it’s especially abundant in selenium, zinc, phosphorus, and B12. A serving of shrimp also contains over 100 percent of our daily dose of tryptophan, an amino acid that helps regulate serotonin in our brains.

Super-speedy to whip up in minutes, you can have a dinner chock-full of easily- assimilated nutrients on the table in no time. Serve with crusty bread to soak up the savory broth and a simple green salad for a complete meal.


Serves 4
1/2 lb large scallops, halved horizontally
1 tablespoon olive oil
Salt and pepper
1/2 lb shrimp, peeled and deveined, tails left on
1/2 lb fresh squid, cut in 1/4-inch rings
1 tablespoon olive oil
1/2 cup sliced onion
2 stalks celery, sliced
2 cloves garlic, minced
1/4 cup white wine
1/2 lb baby potatoes, sliced 1/4-inch thick
2 cups chicken or seafood stock
2 tablespoon tomato paste
1 cup grape tomatoes, halved
1/4 teaspoon saffron threads
1 tablespoon chopped tarragon


1. Slice scallops in half diagonally, and pat dry. Season with salt and pepper. Heat 1 tablespoon of olive oil in a saute pan until quite hot. Sear scallops briefly on each side until browned, being careful not to overcook. Transfer to a plate, and set aside.

2. Prepare remaining seafood, and place in small bowls. Set aside in refrigerator.

3. Heat remaining olive oil in a medium-sized pot. Saute onion, celery, and garlic for about 3 minutes until translucent. Season with salt and pepper. Add white wine and simmer for 5 minutes. Add potatoes, tomato paste, chicken or seafood stock, grape tomatoes, and saffron. Bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are cooked through and tomatoes have broken down.

4. Add shrimp and squid to broth, and gently heat for 3 minutes until seafood is just cooked through. Return scallops to broth and heat through. Stir in tarragon, and serve.


To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical-  and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products

Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at

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