Spot Prawn Matelote

Spot Prawn Matelote

SEATTLE / Sawyer

Mitch Mayers

Serves 2


½ teaspoon saffron threads

¼ cup hot water

2 tablespoons olive oil

3 cloves of garlic thinly sliced, divided

1 large onion, chopped

2 ounces brandy

1 cup white wine

2 heirloom tomatoes, diced

2 cups button (or wild) mushrooms,
cut into ¼ slices

4 medium potatoes, peeled and
    cut into 8 1-inch chunks

4 cups chicken stock

1 pound spot prawns, peeled
   and cleaned

Butter, to taste

Salt, to taste

Parsley, to taste

Lemon juice, to taste


Dissolve saffron threads in hot water. Heat olive oil in a large heavy pot over a medium-high flame. Sauté garlic until it starts to color, then add onion and mushrooms, and sauté until it softens and takes on a golden color. Add brandy and let cook for 1 minute, then add white wine. When the brandy looks syrupy, add tomatoes and cook them down for 3 minutes. Add the saffron. Cook for a minute.

Add potatoes and enough stock or water to just cover, then bring to a boil. Lower heat to medium-low, cover and simmer over a low heat until the potatoes are just tender, about 20 minutes. Salt to taste. Add spot prawns and cook for roughly 1 minute. Add a tablespoon of butter, squeeze of fresh lemon and parsley. Serve with a piece of toast.

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