How is saffron used for cooking the French seafood soup bouillabaisse?

Answer 1

Saffron is the stamen, or filament of a crocus. It is like small threads of a yellow/orange color. It also comes in powder form. It is commonly used to flavor and add color to broths and rice dishes. A little goes a long way, which is good because it is not cheap. Since Saffron is expensive, to make it go further you can steep a small pinch of threads in a quarter cup of boiling water and when the water is brightly colored yellow/orange, cool to room temp and refrigerate in a covered container. When it is needed for a recipe, add a teaspoon of the liquid and taste, if dish needs more, add another teaspoon. Add small amounts at a time because the flavor adds up quickly. If you are in a real bind, two other items might be used to substitute. They will work well for the yellow color. Flavor will not be identical but can work in a pinch. They are turmeric powder and annatto seed. The annotto seed works best if you heat the whole seeds in oil, cool, and let steep for 24 hours or more. The longer the seeds stay in the oil, the darker the yellow-orange color becomes. Strain the seeds from the oil for long term storage in the refrigerator and use a teaspoon at a time until desired flavor and color is reached.