Shrimp Salmon and Saffron Fregola

SaffronSeafoodFregola-Meeta K. Wolff-0016

By Meeta K. Wolff

Prep Time: 15 min

Total Time: 45 minutes

Serves: 4


  • 1 teaspoon saffron threads
  • 60 ml dry white wine
  • 2 tablespoons olive oil
  • 300g shrimps
  • 300g salmon, cut into chunks
  • 1 onion chopped
  • 2 cloves garlic, crushed
  • 500ml vegetable or chicken broth
  • 185g fregola / Israeli couscous / Pearl couscous
  • flat-leaf parsley


  1. Crush the saffron in a small bowl or cup, pour the wine and leave to infuse for a few minutes.
  2. Heat 1 tablespoon oil in a large heavy pot. When the pan is very hot, add the shrimp and seat for 1 minute on each side. Make sure not to cook all the way through as it will cook further in the stew. Transfer to a plate. Add the salmon and also sear for about a minute until all sides are golden. Transfer to the plate with the shrimps.
  3. Add the remaining 1 tablespoon oil and sauté onion and garlic until translucent, soft and fragrant - about 5 minutes. Add the saffron mixture, cooking for a further 2 minutes. Pour in the broth, bringing it to a rolling boil, then add the fregola. Reduce heat and cook for approx. 12-15 minutes (check packet instructions). Season to taste.
  4. Add the shrimp and salmon cover and allow fish to heat through. Serve sprinkled with parsely.

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