Serves 2 as a main course
This recipe can be prepared in 45 minutes or less.
Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.
Total Time: 20 minutes Serves: 4
Four 6-ounce pieces skirt steak
1 tablespoon olive oil
1 tablespoon butter
½ cup finely grated daikon radish
½ cup finely grated carrot
½ cup finely grated yellow onion
½ cup soy sauce
½ cup mirin rice wine
½ cup sake
2 baby turnips, thinly sliced
2 scallions, thinly sliced on the diagonal
What to Do
1. Season steaks with salt. Set a large, heavy pan over medium-high heat. Once pan is very hot, add oil. Lay steaks into pan and cook until well caramelized on both sides and medium-rare within, about 3 minutes per side. Set steaks aside on a cutting board.
2. Make steak sauce: Add butter to a medium sauté pan over medium-high heat. Once butter has melted, stir in daikon, carrots and onions. Sauté vegetables until slightly wilted, about 3 minutes. Add soy sauce, mirin and sake to pan. Increase heat slightly and simmer until sauce reduces and alcohol cooks off, about 8 minutes.
3. Slice steaks across the grain into ½-inch-thick pieces. Divide meat among four plates, spoon warm sauce overtop and garnish with sliced turnips and scallions. Serve immediately.