| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
1fa, Masterchefs, New york, Seafood, Soups |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter, unsalted |
| 1 |
|
Onion, coarsely chopped |
| 1 1/2 |
|
Carrots *** |
| 3 |
|
Celery *** |
| 2 |
|
Leeks *** |
| 6 |
|
Parsley stems |
| 2 |
|
Garlic, cloves crushed |
|
|
peeled |
| 2 |
|
Bay leaves |
| 1/2 |
t |
Juniper, berries |
| 1 |
|
Tomato, cut into wedges |
| 3 |
lb |
Bones, fish and trimmings |
| 1 |
c |
Wine, white dry |
| 6 |
c |
Water, cold approximately |
| 1/4 |
t |
Salt, or to taste |
| 4 |
|
Clams |
| 8 |
|
Oysters, shucked |
| 1 |
oz |
Mung bean threads ** |
| 8 |
|
Radicchio leaves |
| 1/4 |
t |
Saffron threads |
INSTRUCTIONS
* Soak the mung bean threads (also called cellophane noodles) in hot
water for twenty minutes. Drain, and cut into 2-inch lengths. Set
aside. *** Split the carrots, celery and leeks lengthwise in half.
Clean, peel, and slice the vegetables into 1/2-inch-thick slices.
Melt the butter in a stockpot over medium-high heat. Add the onions,
carrots, leeks, parsley, garlic, bay leaves and juniper berries,
tossing the mixture well to coat with butter. When the vegetables
begin to sizzle, reduce the heat to medium low and cover. Cook,
covered, stirring occasionally, about 10 minutes. Add the tomato to
the stockpot and stir for 1 minute. Add the fish bones and trimmings
and white wine. Cook this mixture for 5 minutes, stirring
occasionally. Add cold water to cover and raise heat to medium high.
Bring to a boil, skimming all of the froth from the surface as it
forms. Immediately lower heat and simmer gently, uncovered, for 35 to
40 minutes. Strain the mixture, pressing the solids firmly to extract
all liquid. Discard the solids. Add salt to taste. Heat 4 cups fish
broth in a saucepan. Steam clams separately in small amount of broth
just until shells open, removing each shell as it opens. Transfer to 4
warm soup bowls; strain clam broth into warm fish broth, avoiding any
grit at the bottom. Add oysters to fish broth and cook gently over low
heat, uncovered, just until edges curl, about 1 minute. Place 2
oysters in each bowl. Ladle warm broth into bowls and add 2
tablespoons mung bean threads. Add radicchio leaves and saffron and
serve. Source: New York's Master Chefs, Bon Appetit Magazine :
Written by Richard Sax, Photographs by Nancy McFarland : The Knapp
Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue
Restaurant, New York File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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