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Fish Broth with Oysters and Saffron

 

Fish Broth with Oysters and Saffron recipe
20

Yield

4

servings

Prep

60

min

Cook

90

min

Ready

150

min

Trans-fat Free, Good source of fiber
 

Ingredients

¼ cup butter, unsalted
1 medium onions
coarsely chopped
1 ½ each carrots
***
3 each celery stalks
***
2 small leeks
***
*
6 each parsley leaves
stems
*
2 each garlic cloves
crushed, peeled
2 each bay leaves
*
½ teaspoon juniper berries
*
1 large tomatoes
cut into wedges
3 pounds fish bones
and trimmings
*
1 cup wine
white, dry
*
6 cups water
cold (approximately)
¼ teaspoon salt
(to taste)
4 each clams
*
8 each oysters
shucked
1 ounce mung beans
threads***
8 each radicchio
*
¼ teaspoon saffron threads
*

Directions

** 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 ½-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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 607g (21.4 oz)
Amount per Serving
Calories 24352% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 315mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 25g
Vitamin A 100% Vitamin C 33%
Calcium 7% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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