Recipe - Saffron Hollandaise Sauce

One half pound Linguine
Three fourths pound Medium shrimp; (about 24),
shelled,
; leaving tails
; intact, and
; deveined if desired
1 One half teaspoon Olive oil
One fourth teaspoon Dried hot red pepper flakes;
or to taste
One fourth cup Dry white wine or vermouth
1 md Onion; chopped fine (about
; Three fourths cup)
1 tablespoon Minced garlic; or to taste
1 One half tablespoon Tomato paste
One half cup Chicken broth
1 md Fennel bulb; (sometimes
called
; anise, about 1
; pound), trimmed and
; chopped coarse
1 md Yellow bell pepper; cut into
thin
; strips
1 tablespoon Very hot water
One fourth teaspoon Crumbled saffron threads
A; (14 to 16ounce)
; can whole tomatoes,
; drained and
; chopped, or 2 cups
; cherry tomatoes,
; quartered
1 cup Fish stock; (available at
many
; fish markets and
; specialty food
; shops) or bottled
; clam juice
One half pound Fresh spinach; coarse stems
; discarded, washed
; well, spun dry, and
; chopped coarse
; (about 4 cups
; packed)
1/3 cup Finely chopped fresh parsley
leaves

Put a kettle of water on to boil for cooking linguine.

In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes,
and salt and pepper to taste. Heat a 12inch nonstick skillet over
moderately high heat until hot enough to make drops of water scatter and
saute shrimp in 2 batches until golden and cooked through, 1 to 2 minutes
on each side, transferring as cooked to a plate.

To skillet add wine and boil until most is evaporated. Add remaining 1/2
teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and
salt and pepper to taste and cook over moderate heat, stirring, until onion
is softened. In a bowl whisk together tomato paste and chicken broth and
add to skillet with fennel and bell pepper. Simmer mixture, covered, until
fennel is tender, about 10 minutes.

In a very small bowl or ramekin combine hot water and saffron.

While fennel mixture is simmering, add salt to taste and linguine to
boiling water and cook until al dente. Drain linguine well in a colander
and return to kettle. Toss linguine with saffron mixture until evenly
coated and keep warm.

To simmering fennel mixture add tomatoes and fish stock and simmer 2
minutes. Add shrimp and spinach and cook, covered, until just heated
through until spinach is slightly wilted, 1 to 2 minutes. To pasta add
vegetable mixture, parsley, and salt and pepper to taste and toss well.

Serves 4.

Gourmet March 1995

Converted by MC_Buster.

Per serving: 1613 Calories (kcal); 24g Total Fat; (13% calories from fat);
114g Protein; 225g Carbohydrate; 534mg Cholesterol; 1640mg Sodium Food
Exchanges: 12 One half Grain(Starch); 10 Lean Meat; 6 One half Vegetable; 0 Fruit; 1
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.