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Seafood "Cataplana" With Saffron, Vermouth, And Sorrel
Ingredients
- 4 garlic cloves
- 1 small shallot
- 1 small onion
- 1 red bell pepper
- 1 green bell pepper
- 1 small vine-ripened tomato
- 16 small hard-shelled clams (less than 2 inches in diameter) such as littlenecks
- 30 mussels (preferably cultivated)
- 16 large shrimp (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry vermouth
- 2 cups dry white wine
- 1/2 teaspoon crumbled saffron threads
- 2 cups fish stock or bottled clam juice
- 1 cup heavy cream
- sea salt
- 30 thawed frozen cooked crayfish tails (about 1/2 pound)
- 1 tablespoon chopped fresh sorrel leaves
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