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- ¼ cup butter, unsalted
- 1 medium onion, coarsely chopped
- 1½ carrots
- 3 celery
- 2 small leeks
- 6 parsley stems
- 2 garlic, cloves, crushed,
- peeled 2 bay leaves
- ½ tsp juniper berries
- 1 large tomato, cut into wedges
- 3 lbs bones, fish, and trimmings
- 1 cup white wine, dry
- 6 cup water, cold (approximately)
- ¼ tsp salt (or to taste)
- 4 clams
- 8 oysters, shucked
- 1 oz mung bean threads
- 8 radicchio leaves
- ¼ tsp saffron threads
- Soak the mung bean threads in hot water for twenty minutes.
- Drain, and cut into 2-inch lengths.
- Set aside.
- Split the carrots, celery and leeks lengthwise in half.
- Clean, peel, and slice the vegetables into ½-inch-thick slices.
- Melt the butter in a stockpot over medium-high heat.
- Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter.
- When the vegetables begin to sizzle, reduce the heat to medium low and cover.
- Cook, covered, stirring occasionally, about 10 minutes.
- Add the tomato to the stockpot and stir for 1 minute.
- Add the fish bones and trimmings and white wine.
- Cook this mixture for 5 minutes, stirring occasionally.
- Add cold water to cover and raise heat to medium high.
- Bring to a boil, skimming all of the froth from the surface as it forms.
- Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes.
- Strain the mixture, pressing the solids firmly to extract all liquid.
- Discard the solids.
- Add salt to taste.
- Heat 4 cups fish broth in a saucepan.
- Steam clams separately in small amount of broth just until shells open, removing each shell as it opens.
- Transfer to 4 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom.
- Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute.
- Place 2 oysters in each bowl.
- Ladle warm broth into bowls and add 2 tablespoons mung bean threads.
- Add radicchio leaves and saffron and serve.