Fish Broth with Oysters and Saffron
| Yield: | 4 Servings |
| Categories: | Soups, Seafood |
| 1/4 | c | Butter, unsalted |
| 1 | md | Onion, coarsely chopped |
| 1 1/2 | Carrots *** | |
| 3 | Celery *** | |
| 2 | sm | Leeks *** |
| 6 | Parsley stems | |
| 2 | Garlic, cloves, crushed, | |
| DIVIDER | -- peeled | |
| 2 | Bay leaves | |
| 1/2 | ts | Juniper, berries |
| 1 | lg | Tomato, cut into wedges |
| 3 | lb | Bones, fish, and trimmings |
| 1 | c | Wine, white, dry |
| 6 | c | Water, cold (approximately) |
| 1/4 | ts | Salt (or to taste) |
| 4 | Clams | |
| 8 | Oysters, shucked | |
| 1 | oz | Mung bean threads ** |
| 8 | Radicchio leaves | |
| 1/4 | ts | Saffron threads |
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