*  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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