This recipe comes from Thomas Kellers “Bouchon” (Artisan, 2004). It makes about 1 1/2 quarts. Yield. Ingredients: 2 tablespoons extra-virgin olive oil, 8 ounces (about 1 3/4 cups) sliced 1/4-inch-thick shallots, 4 ounces (about 1 cup) sliced 1/4-inch-thick carrots, 1 head garlic, cloves separated, peeled, and smashed, 8 ounces (about 2 cups) sliced 1/4-inch-thick fennel, 1/4 cup tomato paste, 1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch dice, 1 cup dry white wine, such as Sauvignon Blanc, 1/4 cup Pernod, 20 sprigs fresh thyme, 6 sprigs fresh parsley, 8 sprigs fresh tarragon, 3 dried bay leaves, 1/2 teaspoon black peppercorns, 6 cups homemade or low-sodium store-bought chicken broth, 1 tablespoon saffron threads, 1 pound mussels, scrubbed, 1 pound clams, such as Manila, scrubbed, 1 pound oysters, scrubbed. Directions: 1. Heat olive oil in a large soup pot over medium heat. Add shallots, carrots, and garlic; cook for 4 to 5 minutes. Add fennel; cook for 3 to 4 minutes. Stir in tomato paste; cook for 3 minutes. Stir in tomatoes. Add wine and Pernod; simmer for 5 minutes. 2. Add thyme, parsley, tarragon, bay leaves, and peppercorns. Add chicken broth; bring to a boil. Add saffron and shellfish; simmer for 45 minutes. 3. Remove from heat; let sit for about 15 minutes. Prepare an ice water bath. 4. Strain broth through a fine-mesh sieve. Strain again through the same sieve lined with a triple layer of cheesecloth. Repeat 2 or 3 times, rinsing cheesecloth and sieve each time, until broth runs through cheesecloth like water. 5. Transfer broth to ice bath. Stir occasionally and chill. Freeze in an airtight container for up to 3 days or up to 3
27.04.2023 @ 16:51
This recipe comes from Thomas Kellers “Bouchon” (Artisan, 2004). It makes about 1 1/2 quarts. Yield. Ingredients: 2 tablespoons extra-virgin olive oil, 8 ounces (about 1 3/4 cups) sliced 1/4-inch-thick shallots, 4 ounces (about 1 cup) sliced 1/4-inch-thick carrots, 1 head garlic, cloves separated, peeled, and smashed, 8 ounces (about 2 cups) sliced 1/4-inch-thick fennel, 1/4 cup tomato paste, 1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch dice, 1 cup dry white wine, such as Sauvignon Blanc, 1/4 cup Pernod, 20 sprigs fresh thyme, 6 sprigs fresh parsley, 8 sprigs fresh tarragon, 3 dried bay leaves, 1/2 teaspoon black peppercorns, 6 cups homemade or low-sodium store-bought chicken broth, 1 tablespoon saffron threads, 1 pound mussels, scrubbed, 1 pound clams, such as Manila, scrubbed, 1 pound oysters, scrubbed. Directions: 1. Heat olive oil in a large soup pot over medium heat. Add shallots, carrots, and garlic; cook for 4 to 5 minutes. Add fennel; cook for 3 to 4 minutes. Stir in tomato paste; cook for 3 minutes. Stir in tomatoes. Add wine and Pernod; simmer for 5 minutes. 2. Add thyme, parsley, tarragon, bay leaves, and peppercorns. Add chicken broth; bring to a boil. Add saffron and shellfish; simmer for 45 minutes. 3. Remove from heat; let sit for about 15 minutes. Prepare an ice water bath. 4. Strain broth through a fine-mesh sieve. Strain again through the same sieve lined with a triple layer of cheesecloth. Repeat 2 or 3 times, rinsing cheesecloth and sieve each time, until broth runs through cheesecloth like water. 5. Transfer broth to ice bath. Stir occasionally and chill. Freeze in an airtight container for up to 3 days or up to 3