Saffron Tomato Fish Broth
|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|
|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.