Fish Broth with Oysters and Saffron

Ingredients

Directions

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.