Recipe 4 All:  Fish Broth with Oysters and Saffron Recipe — Every recipe in the World on this site.

Recipe 4 All:  Fish Broth with Oysters and Saffron Recipe

Fish Broth with Oysters and Saffron

Yield: 4 servings
¼cups Butter, unsalted
1md Onion, coarsely chopped
  Carrots, peeled
3  Celery, stalks, trimmed
2sm Leeks
6  Parsley stems
2  Garlic, cloves, crushed,
-- peeled
2  Bay leaves
½teaspoon Juniper, berries
1lg Tomato, cut into wedges
3lb Bones, fish, and trimmings
1cups Wine, white, dry
6cups Water, cold
¼teaspoon Salt (or to taste)
4  Clams
8  Oysters, shucked
1oz Mung bean threads
8  Radicchio leaves
¼teaspoon Saffron threads

: Soak the mung bean threads (also called cellophane noodles) in hot water for twenty minutes. Drain, and cut into 2-inch lengths. Set aside.

: Split the carrots and leeks lengthwise in half. Peel the carrots, clean the carrots and the leeks, then slice them into ½-inch slices.

: Melt the butter in a stockpot over medium-high heat. Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter. When the vegetables begin to sizzle, reduce the heat to medium low and cover. Cook, covered, stirring occasionally, about 10 minutes.

: Add the tomato to the stockpot and stir for 1 minute. Add the fish bones and trimmings and white wine. Cook this mixture for 5 minutes, stirring occasionally. Add cold water to cover and raise heat to medium high. Bring to a boil, skimming all of the froth from the surface as it forms. Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes. Strain the mixture, pressing the solids firmly to extract all liquid. Discard the solids. Add salt to taste.

: Heat 4 cups fish broth in a saucepan. Steam clams separately in small amount of broth just until shells open, removing each shell as it opens. Transfer to 4 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom.

: Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute. Place 2 oysters in each bowl. Ladle warm broth into bowls and add 2 tablespoons mung bean threads. Add radicchio leaves and saffron and serve.

: The Knapp Press, Los Angeles, 1985

: Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

From: Karen Mintzias Date: 08-03-94 (22:12) Sound Advice (628) Cooking

Your Fish Broth with Oysters and Saffron is ready. Bon appetit!

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