Beer makes batters better, meat more tender, and sauces more flavorful.
Saffron Tomato Broth
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- #49583
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pint onion, large dice
1 pint carrot, large dice
1 pint celery, large dice
1 pint fennel bulb, chopped
4 fluid ounces olive oil
12 cloves garlic
1 1/2 pound shrimp shells
1 1/2 pound lobster shells
1 1/2 pound crab shells
1 cup tomato puree
12 Roma tomatoes, halved
3 pints white wine
2 1/2 gallons water
8 fluid ounces Pernod
6 sprigs fresh thyme
6 sprigs fresh oregano
6 bay leaves
1 tablespoon saffron threads
directions
Saute the onion, carrot, celery and fennel in the oil until caramelized. Add the garlic and continue to saute for 1 minute.
Add the shrimp, lobster and crab shells and cook for 2 minutes. Add the tomato puree and tomatoes and cook for 10 minutes.
Add the wine, water, Pernod, thyme, oregano and bay leaves and simmer for 1 to 1 1/2 hours.
Strain the stock, return to the pot, add the saffron and reduce by one-quarter.
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nutrition data
Nutritional data has not been calculated yet.
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