RCI-SF.002.0079.001

Fish Broth with Oysters and Saffron

Name: Fish Broth with Oysters and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter (unsalted); 1 medium onion (coarsely chopped); 1½ unit carrots; 3 unit celery; 2 small leeks; 6 unit parsley stems; 2 unit garlic (cloves, crushed,); 1 unit peeled 2 bay leaves; ½ tsp juniper berries; 1 large tomato (cut into wedges); 3 lbs bones (fish, and trimmings); 1 cup white wine (dry); 6 cup water (cold (approximately)); ¼ tsp salt (or to taste); 4 unit clams; 8 unit oysters (shucked); 1 oz mung bean threads; 8 unit radicchio leaves; ¼ tsp saffron threads

Fish Broth with Oysters and Saffron from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

butter
unsalted
¼ cup
onion
coarsely chopped
1 medium
carrots
1½ unit
celery
3 unit
leeks
2 small
parsley stems
6 unit
garlic
cloves, crushed,
2 unit
peeled 2 bay leaves
1 unit
juniper berries
½ tsp
tomato
cut into wedges
1 large
bones
fish, and trimmings
3 lbs
white wine
dry
1 cup
water
cold (approximately)
6 cup
salt (or to taste)
¼ tsp
clams
4 unit
oysters
shucked
8 unit
mung bean threads
1 oz
radicchio leaves
8 unit
saffron threads
¼ tsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Fish Broth with Oysters and Saffron

Ingredients

Method

What Makes This Variant Distinct