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Mixed Shellfish en Papillote

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Serves 4

  • To learn more, read:
    Baking Fish in Paper
  • by from Fine Cooking
    Issue 7

Foods cooked "en papillote"—in a paper bag—emerge succulent and saturated with flavor. As they bake, the steam causes them to puff up and when you cut into them, you are rewarded with a cloud of aromatic steam-the perfect way to bring a little drama to the dinner table. Serve this dish with rice, couscous, or pasta to absorb the abundant, flavorful juices.

  • Pinch saffron threads
  • 1/4 cup dry white wine
  • 1 to 1-1/2 lb. assorted shellfish—choose three or four of the following:
  • • raw shrimp, peeled and deveined
  • • scallops, whole if small, halved if large
  • • clams or oysters, shucked
  • • mussels, steamed open and shucked
  • • crab meat
  • 1 cup peeled, seeded, and chopped tomatoes
  • 1/4 cup chopped scallions (white part only)
  • Zest of 1 lemon, minced
  • Salt and freshly ground black pepper to taste

Heat the oven to 450° F. Crumble the saffron threads into a small saucepan. Add the wine and bring to a simmer over medium-low heat. Simmer for 5 minutes to let the saffron's flavor and color infuse the wine. Set aside.

Divide the shellfish among four sheets of parchment. Moisten with the saffron-flavored wine and top with tomatoes, scallions, lemon zest, and a little salt and pepper. Seal the packages and bake on a sheet pan until the parchment is puffy and browned, about 8 min.

nutrition information (per serving):
Calories (kcal): 130, Fat (kcal): 2, Fat Calories (g): 17, Saturated Fat (g): 0.5, Protein (g): 18, Monounsaturated Fat (g): 0.5, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 0.5, Sodium (g): 1900, Cholesterol (g): 70, Fiber (g): 1,

Photo: Dana Harris

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