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Thomas Keller’s Shellfish Broth
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Recipe Summary
Yield: Makes about 1 1/2 quarts
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil
8 ounces (about 1 3/4 cups) shallots, sliced 1/4-inch thick
4 ounces (about 1 cup) carrots, sliced 1/4-inch thick
1 head garlic, cloves separated, peeled, and smashed
8 ounces (about 2 cups) fennel, sliced 1/4-inch thick
1/4 cup tomato paste
1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch cubes
1 cup dry white wine, such as sauvignon blanc
1/4 cup Pernod
20 sprigs fresh thyme
6 sprigs fresh parsley
8 sprigs fresh tarragon
3 dried bay leaves
1/2 teaspoon black peppercorns
6 cups homemade or store-bought low-sodium chicken stock
1 tablespoon saffron threads
1 pound mussels, washed
1 pound clams, such as Manila, washed
1 pound oysters, washed
Gallery
Thomas Keller’s Shellfish Broth
Credit:
not applicable
Recipe Summary
Yield: Makes about 1 1/2 quarts
Gallery
Thomas Keller’s Shellfish Broth
Credit:
not applicable
Thomas Keller’s Shellfish Broth
Credit:
not applicable
Thomas Keller’s Shellfish Broth
Recipe Summary
Yield: Makes about 1 1/2 quarts
Recipe Summary
Yield: Makes about 1 1/2 quarts
Yield: Makes about 1 1/2 quarts
Makes about 1 1/2 quarts
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces (about 1 3/4 cups) shallots, sliced 1/4-inch thick
- 4 ounces (about 1 cup) carrots, sliced 1/4-inch thick
- 1 head garlic, cloves separated, peeled, and smashed
- 8 ounces (about 2 cups) fennel, sliced 1/4-inch thick
- 1/4 cup tomato paste
- 1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch cubes
- 1 cup dry white wine, such as sauvignon blanc
- 1/4 cup Pernod
- 20 sprigs fresh thyme
- 6 sprigs fresh parsley
- 8 sprigs fresh tarragon
- 3 dried bay leaves
- 1/2 teaspoon black peppercorns
- 6 cups homemade or store-bought low-sodium chicken stock
- 1 tablespoon saffron threads
- 1 pound mussels, washed
- 1 pound clams, such as Manila, washed
- 1 pound oysters, washed
Directions
Heat olive oil in a large stockpot over medium heat. Add shallots, carrots, and garlic; cook for 4 to 5 minutes. Add fennel; cook for 3 to 4 minutes. Stir in tomato paste; cook for 3 minutes. Stir in tomatoes. Add wine and Pernod; simmer for 5 minutes.
Add thyme, parsley, tarragon, bay leaves, and peppercorns. Add chicken stock; bring to a simmer. Add saffron and shellfish; return to a simmer and cook for 45 minutes.
Remove from heat; let sit for about 15 minutes. Prepare an ice-water bath.
Strain broth through a fine-mesh strainer. Strain again using same strainer lined with a triple layer of cheesecloth. Repeat 2 or 3 times, rinsing cheesecloth and strainer each time, until broth runs through cheesecloth like water.
Transfer broth to ice bath. Stir occasionally, and cool. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Thomas Keller’s Shellfish Broth
- of Reviews
Reviews:
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Most Helpful
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All Reviews for Thomas Keller’s Shellfish Broth
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
