Fish Broth With Oysters & Saffron

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Servings: 4 Difficulty: Advanced
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Delicate, golden broth infused with saffron and briny oysters for an elegant seafood soup.
Fish Broth With Oysters & Saffron recipe image
Fish Broth With Oysters & Saffron recipe image
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Fish Broth With Oysters & Saffron

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 248.4

Description

This luxurious Fish Broth with Oysters & Saffron is a delicate yet deeply flavorful soup that highlights the briny sweetness of fresh oysters and clams. The base is built on a clear fish bone broth, enriched with aromatic vegetables and a hint of juniper, then finished with vibrant saffron threads. The addition of mung bean threads adds a subtle texture, while radicchio leaves provide a slight bitter contrast. Perfect for a sophisticated dinner party or a comforting weekend meal, this dish balances richness with lightness. It requires careful timing to ensure the seafood remains tender and the broth stays clear.

Ingredients

Directions

  1. Soak the mung bean threads (cellophane noodles) in hot water for 20 minutes.
  2. Drain the noodles, cut them into 2-inch lengths, and set aside.
  3. Split the carrots, celery, and leeks lengthwise in half, then slice into 1/2-inch-thick 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 and cover.
  7. Cook, stirring occasionally, for about 10 minutes until vegetables begin to soften.
  8. Add the tomato and stir for 1 minute.
  9. Add the fish bones, trimmings, and white wine.
  10. Cook for 5 minutes, stirring occasionally.
  11. Add cold water to cover the ingredients and raise heat to medium-high.
  12. Bring to a boil, skimming off all froth from the surface as it forms.
  13. Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes.
  14. Strain the broth through a fine-mesh sieve, pressing the solids firmly to extract all liquid.
  15. Discard the solids and season the broth with salt to taste.
  16. Steam the clams in a small amount of the fish broth just until shells open.
  17. Remove clams as they open and place 2 clams in each of 4 warm soup bowls.
  18. Strain the clam cooking liquid into the remaining warm fish broth, discarding any grit.
  19. Add the shucked oysters to the broth and cook gently over low heat, uncovered, until edges curl, about 1 minute.
  20. Place 2 oysters in each soup bowl.
  21. Ladle the warm broth over the oysters and clams in each bowl.
  22. Top with 2 tablespoons of prepared mung bean threads, radicchio leaves, and saffron threads.
  23. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 248.4kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 178.8mg8%
Total Carbohydrate 31.8g11%
Dietary Fiber 4.6g19%
Sugars 6.8g
Protein 5.3g11%

* 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, fish bones, mong bean noodles, cellophane noodles, radicchio, juniper berries, white wine, simmered broth, elegant soup, briny, aromatic, comfort food, seafood, vegetable mirepoix, fresh oysters, shucked oysters
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