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Chapter:Shellfish Recipes
Section:Oysters
Recipe:Fish Broth with Oysters and Saffron
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Fish Broth with Oysters and Saffron
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  1/8 c  olive oil
    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 (optional)
    6 c  Water, cold (approximately)
  1/4 ts Salt (or to taste)
    4 ea Clams
    8 ea Oysters, shucked
    8 ea Radicchio leaves
  1/4 ts Saffron threads


*** Split the carrots, celery and leeks lengthwise in half. Clean, peel,
and slice the vegetables into 1/2-inch-thick slices.

In a stockpot over medium-high heat, add olive oil. Add the onions,
carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing
the mixture well to coat. 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. Add radicchio leaves and saffron and serve.
Yield: 4 servings

Source: New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Posted by BeckiBLu@aol.com to rec.food.recipes on Oct 26, 1995.
Adapted by Patti Vincent
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