Butterfish Stew With Saffron Broth And Wild Mushrooms Recipe

• 2 c. Fish stock
• 1 tsp Saffron threads
• 18 ounce Butterfish, cleaned, cut into 1" dice Bayou Blast - (Emeril's Creole Seasoning), see * Note
• 2 Tbsp. Extra virgin olive oil
• 1 c. Assorted wild mushrooms, stemmed and sliced
• 2 Tbsp. Minced tomatoes
• 2 Tbsp. Minced fresh basil
• 1/4 c. Minced green onions
• 1 tsp Chopped garlic
• 1 c. Cleaned spinach leaves Salt, to taste Freshly-grnd black pepper, to taste

1. Combine the stock and saffron and let sit for 15 min to allow the saffron to infuse.
2. Season the butterfish with Bayou Blast.
3. Heat oil in a large skillet over high heat.
4. Add in the seasoned butterfish and saute/fry for 1 minute.
5. Then add in the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute/fry for 1 minute.
6. Pour in the stock and simmer for 4 to 5 min.
7. Season with salt pepper and transfer a serving plate.
8. Serve immediately.
9. This recipe yields 4 servings.

stock, saffron, butterfish, extra virgin olive oil, wild mushrooms, tomatoes, fresh basil, green onions, garlic, salt

Taken from cookeatshare.com/recipes/butterfish-stew-with-saffron-broth-and-wild-mushrooms-95725 (may not work)