You are here

Saffron Tomato Fish Broth

admin's picture
  Extra virgin olive oil 1 Tablespoon
  Carrot 1 , peeled and coarsely chopped
  Stalk celery 1 , coarsely chopped
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped mushrooms 3⁄4 Cup (12 tbs)
  Chopped white of leek 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Scallops 8 Ounce
  Dry white wine 1⁄4 Cup (4 tbs)
  Spanish saffron threads 2 Pinch
  Tomatoes/4 canned plum tomatoes drained 2 , chopped
  Italian parsley sprig 1
  Fish stock 6 Cup (96 tbs)

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)