🫙 From the Spice Rack
Fish Broth with Oysters and Saffron
1/4 c Butter, unsalted 1 md Onion, coarsely chopped 1 1/2 ea Carrots *** 3 ea Celery *** 2 sm Leeks *** 6 ea Parsley stems 2 ea Garlic, cloves, crushed, -- peeled 2 ea Bay leaves
maineasy
Ingredients8 items
Ingredients
- 1/4cup butter, unsalted
- 1medium onion, coarsely chopped
- 11/2 ea carrots ***
- 3ea celery ***
- 2small leeks ***
- 6ea parsley stems
- 2ea garlic, cloves, crushed,
- 1/2tsp juniper, berries
Directions
- 1
1/4 c Butter, unsalted 1 md Onion, coarsely chopped 1 1/2 ea Carrots *** 3 ea Celery *** 2 sm Leeks *** 6 ea Parsley stems 2 ea Garlic, clov
- 2
Drain, and cut into 2-inch lengths
- 3
Set aside
- 4
Split the carrots, celery and leeks lengthwise in half
- 5
Clean, peel, and slice the vegetables into 1/2-inch-thick slices
- 6
Melt the butter in a stockpot over medium-high heat
- 7
Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter
- 8
When the vegetables begin to sizzle, reduce the heat to medium low and cover