Saffron tomato Broth
|For The Distinctive Epicurean and Wine Enthusiast
1/4 cup extra virginolive oil
1 onions, finely chopped
2 tomatoes, seeded and chopped
1 cup pomodoro sauce
2 cups shrimp stock
2 cloves garlic, minced
1 sprig fresh thyme, chopped
2 bay leaf
salt and pepper to taste
1 pinch saffron threads
1/2 lb shrimp, peeled and deveined
1/2 lb sea scallops
1/2 lb mussels, cleaned
1/2 lb littleneck clams, cleaned
4 fresh basil leaves, for garnish
1. Heat the olive oil in a large saucepan, and add the onions, chopped tomatoes, and
garlic. Cook and stir over medium heat for a few minutes until all vegetables are soft.
2. Stir in the thyme and bay leaves, add pomodoro sauce and shrimp stock, simmer
for 5 minutes.
3. Add scallops, shrimp, mussels and littleneck clams. Cover and cook for another 3-4
minutes until clams and mussels are opened.
4. Taste the bouillabaisse and adjust the seasoning with salt and pepper, stir in saffron,
To serve; pour soup into a warmed bowl. Garnish with fresh basil.
|Private Wine Society
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