Fish Broth With Oysters And Saffron

This elegant fish broth offers a refined take on traditional seafood soups, balancing the briny depth of fresh oysters and clams with the floral notes of saffron. The base is built from a simmered stock of fish bones, white wine, and aromatic vegetables like leeks, carrots, and parsley, creating a clear yet flavorful foundation. Mung bean threads add a subtle textural contrast, soaking up the rich liquid without overpowering the delicate seafood. Perfect for a special dinner or a sophisticated lunch, this dish highlights the natural sweetness of the ocean.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Vietnamese

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 248.4

Description

This elegant fish broth offers a refined take on traditional seafood soups, balancing the briny depth of fresh oysters and clams with the floral notes of saffron. The base is built from a simmered stock of fish bones, white wine, and aromatic vegetables like leeks, carrots, and parsley, creating a clear yet flavorful foundation. Mung bean threads add a subtle textural contrast, soaking up the rich liquid without overpowering the delicate seafood. Perfect for a special dinner or a sophisticated lunch, this dish highlights the natural sweetness of the ocean.

Directions

1
Soak the mung bean threads in hot water for 20 minutes.
2
Drain the threads and cut them into 2-inch lengths, then set aside.
3
Split the carrots and leeks lengthwise in half, then slice them into 1/2-inch pieces.
4
Melt the butter in a large stockpot over medium-high heat.
5
Add the onions, carrots, leeks, parsley stems, garlic, bay leaves, and juniper berries.
6
Toss the mixture well to coat with butter, then reduce heat to medium-low.
7
Cover and cook, stirring occasionally, for about 10 minutes until vegetables soften.
8
Add the tomato wedges and stir for 1 minute.
9
Add the fish bones, trimmings, and white wine, cooking for 5 minutes while stirring occasionally.
10
Add cold water to cover the ingredients and raise heat to medium-high.
11
Bring to a boil, skimming off any froth that forms on the surface.
12
Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes.
13
Strain the broth through a fine-mesh sieve, pressing the solids firmly to extract all liquid.
14
Discard the solids and season the broth with salt to taste.
15
Heat 4 cups of the fish broth in a saucepan over medium heat.
16
Steam the clams separately in a small amount of broth just until shells open, removing each shell as it opens.
17
Place 2 steamed clams in each of 4 warm soup bowls.
18
Strain the clam broth into the warm fish broth in the saucepan, avoiding any grit.
19
Add the shucked oysters to the fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute.
20
Place 2 oysters in each bowl with the clams.
21
Ladle the warm broth into the bowls and add 2 tablespoons of prepared mung bean threads to each.
22
Garnish with radicchio leaves and saffron threads, then serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 248.4kcal

% Daily Value *
Total Fat 12.7 gg20%
Saturated Fat 7.7 gg39%
Cholesterol 32.2 mgmg11%
Sodium 178.8 mgmg8%
Total Carbohydrate 31.8 gg11%
Dietary Fiber 4.6 gg19%
Sugars 6.8 gg
Protein 5.3 gg11%

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

Keywords: fish broth, oysters, saffron, seafood soup, clams, white wine, fish bones, leeks, carrots, garlic, bay leaves, juniper berries, celery, parsley, tomato, butter, simmering, clear broth, comfort food, dinner party

Read it online: https://www.chefs-mate.com/recipe/fish-broth-with-oysters-and-saffron/