Fish Broth with Oysters and Saffron

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Time to Prepare this Recipe 1 hours Prep: 10 minutes Cook: 50 minutes
Calories Per Serving and Nutrition Information 243 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

1/4 cup butter, unsalted
1 medium onion chopped
1 1/2 each carrots
3 each celery
2 small leeks
6 each parsley sprigs
2 each garlic crushed, peeled
2 each bay leaves
1/2 teaspoon juniper berries
1 large tomato cut into wedges
3 pounds bones from fish
1 cup wine white, dry
6 cups water
1/4 teaspoon salt
4 each clams
8 each oysters shucked
1 ounce mung beans threads
8 each radicchio leaves
1/4 teaspoon saffron threads

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.

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Nutrition Facts

Serving Size 607g
Amount per Serving
Calories 243 52% of calories from fat
% Daily Value*
Total Fat 14.0g22%
 Saturated Fat 8.0g39%
 Trans Fat 0.0g
Cholesterol 81mg27%
Sodium 315mg13%
Total Carbohydrate 18.0g6%
 Dietary Fiber 3.0g13%
 Sugars 4.0g
Protein 13.0g25%
Vitamin A 100%  Vitamin C 33%
Calcium 7%  Iron 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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