Saffron Tomato Fish Broth Recipe
Ingredients
| Extra virgin olive oil | 1 Tablespoon | |
| 1 carrot, peeled and coarsely chopped | ||
| 1 celery stalk, coarsely chopped | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 3/4 Cup (16 tbs), chopped | |
| White of leek | 1/4 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Scallops | 8 Ounce | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 2 pinches Spanish saffron threads | ||
| 2 tomatoes, chopped, or 3 or 4 canned plum tomatoesr drained | ||
| Italian parsley sprig | 1 | |
| Fish stock | 6 Cup (16 tbs) | |
Directions
Heat the olive oil in a large stockpot, add the carrot, celery, onion, mushrooms, leek, and garlic, and saute over medium heat for 4 minutes, stirring often.
Add the scallops, wine, saffron, tomatoes, and parsley, and saute for 2 minutes more, stirring.
Add the stock, bring to a boil, and reduce over medium-high heat for 5 minutes only.
Strain the broth, discarding the solids, and let cool, uncovered, to room temperature.
Add the scallops, wine, saffron, tomatoes, and parsley, and saute for 2 minutes more, stirring.
Add the stock, bring to a boil, and reduce over medium-high heat for 5 minutes only.
Strain the broth, discarding the solids, and let cool, uncovered, to room temperature.
Chef
