Saffron Seafood Broth
Brodo di mare allo zafferano
A light, aromatic seafood broth enriched with shellfish liquor, fermented tomato water, saffron, cultured butter and olive oil.
A light, aromatic seafood broth enriched with shellfish liquor, fermented tomato water, saffron, cultured butter and olive oil.
1 portion, about 250 ml
Ingredients
Broth
- Kingklip or light fish brodo180 ml
- Reserved shellfish liquor, from steamed clams and mussels40 ml
- White wine reduction15 ml
- Fermented tomato water10 ml
- Saffron infusion8 ml
- Extra-virgin olive oil5 ml
- Unsalted cultured butter10 g
- Fine sea saltto taste
- White peppera pinch
- Lemon zesta fine grating
Saffron infusion
- Saffron threads0.2 g
- Warm fish brodo30 ml
Method
Infuse the saffron in the 30 ml warm fish brodo for 15 minutes.
Bring the 180 ml fish brodo to a gentle simmer. Add the shellfish liquor and white wine reduction.
Stir in 8 ml of the saffron infusion and the fermented tomato water.
Whisk in the cultured butter until emulsified, then finish with the olive oil.
Taste and adjust with fine salt and white pepper.
Add lemon zest immediately before pouring. Keep the broth aromatic and lightly golden rather than aggressively saffron-heavy.
Chef’s notes
- The source specifies Kingklip Brodo as the base but does not provide a quantified standalone Kingklip Brodo formula, so it remains an ingredient rather than a linked sub-recipe.
- Use freshly reserved shellfish liquor that has been strained very carefully.
Allergens and diet
Fish. Shellfish. Milk.
Used in
Also in the Recipe Book
Last refined · September 2026