Fish broth with oysters recipe

Ingredients (nutrition)

• 1/4 cup butter
• 1 chopped onion
• 2 crushed garlic cloves
• 3 celery sticks, cut into slices
• 2 carrots, cut into slices
• 2 leeks, cut into slices
• 7 parsley sprigs
• 2 bay leaves
• 1/2 teaspoon juniper berries
• 1 tomato, cut into wedges
• 3 lb fish bones and trimmings
• 1 cup dry white wine
• 6 cups cold water
• salt to taste
• 8 cooked clams
• 8 shucked oysters
• 1 oz cooked cellophane noodles, cut into pieces

Preparation (instructions)

1. To make fish broth, melt butter in a large saucepan under medium heat.
2. Saute onion, garlic, celery, carrots, leeks, parsley, bay leaves and berries.
3. Reduce heat, cover and cook for about 8-10 minutes.
4. Add tomato and cook for 1 1/2 minutes.
5. Add fish bones, trimmings and white wine.
6. Cook for 4 1/2 minutes and add cold water.
7. Increase heat, bring to boil and skim off froth that surface on top.
8. Reduce heat, uncover and simmer for 35 minutes.
9. Strain mixture and season well with salt.
10. Transfer fish broth back into the saucepan.
11. Add in clams and oyster and cook for 1 minute.
12. Add in noodles and give a quick stir.
13. Serve hot.

Servings: 4

Seafood main course recipes for Fish, Salmon, Shrimp, Prawn, Lobster, Crab & Oyster