This recipe is adapted from Thomas Kellers “Bouchon” (Artisan, 2004). It yields approximately 1 1/2 quarts. The ingredients include olive oil, scallions, carrots, garlic, fennel, tomato paste, plum tomatoes, white wine, Pernod, thyme, parsley, tarragon, bay leaves, black pepper, low-sodium chicken broth, saffron threads, mussels, clams, and oysters. The recipe involves heating the olive oil in a large pot and adding the vegetables, tomato paste, and wine. Then, the herbs, broth, and seafood are added and simmered for 45 minutes. The broth is then strained and cooled before being stored in the refrigerator or freezer.
27.04.2023 @ 16:52
This recipe is adapted from Thomas Kellers “Bouchon” (Artisan, 2004). It yields approximately 1 1/2 quarts. The ingredients include olive oil, scallions, carrots, garlic, fennel, tomato paste, plum tomatoes, white wine, Pernod, thyme, parsley, tarragon, bay leaves, black pepper, low-sodium chicken broth, saffron threads, mussels, clams, and oysters. The recipe involves heating the olive oil in a large pot and adding the vegetables, tomato paste, and wine. Then, the herbs, broth, and seafood are added and simmered for 45 minutes. The broth is then strained and cooled before being stored in the refrigerator or freezer.