Saffron Seafood Broth
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Step 1 of 6
Method
1 of 6
Infuse the saffron in the 30 ml warm fish brodo for 15 minutes.
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What you are cooking with
Broth
- 180 ml Kingklip or light fish brodo
- 40 ml Reserved shellfish liquor, from steamed clams and mussels
- 15 ml White wine reduction
- 10 ml Fermented tomato water
- 8 ml Saffron infusion
- 5 ml Extra-virgin olive oil
- 10 g Unsalted cultured butter
- to taste Fine sea salt
- a pinch White pepper
- a fine grating Lemon zest
Saffron infusion
- 0.2 g Saffron threads
- 30 ml Warm fish brodo