Fish Broth With Oysters And Saffron

* Exported from MasterCook *

FISH BROTH WITH OYSTERS AND SAFFRON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood
Masterchefs New york

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter, unsalted
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
6 c Water, cold (approximately)
1/4 ts Salt (or to taste)
4 ea Clams
8 ea Oysters, shucked
1 oz Mung bean threads **
8 ea Radicchio leaves
1/4 ts Saffron threads

** 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 1/2-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.

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



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