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February 2019

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Fish Broth with Oysters and Saffron Recipe

Fish Broth with Oysters and Saffron recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fish Broth with Oysters and Saffron recipe  PDF


1/4 c Butter, unsalted
1 md Onion, coarsely chopped
1 1/2 ea Carrots
3 ea Celery
2 sm Leeks
6 ea Parsley stems
2 ea Garlic, cloves, crushed,
peeled 2 ea Bay leaves
1/2 ts Juniper, berries
1 lg Tomato, cut into wedges
3 lb Bones, fish, and trimmings
1 c Wine, white, dry
6 c Water, cold (appro imately)
1/4 ts Salt (or to taste)
4 ea Clams
8 ea Oysters, shucked
1 oz Mung bean threads
8 ea Radicchio leaves
1/4 ts 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, celery and leeks lengthwise in half. Clean, peel, and slice the vegetables into 1/2 inch thick 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 mi ture 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 mi ture 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 mi ture, pressing the solids firmly to e tract 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. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

Fish Broth with Oysters and Saffron recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
719 people have voted
Last Reviewed on 2019-02-17



Sunday, Feb 17 2019 Download & Print Fish Broth with Oysters and Saffron recipe  PDF   Easy Soup recipes RSS   New

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