Seafood Hot Pot Ingredients for Saffron/Fennel Broth Manila Clams 2 Large Fennel Bulbs (Med. Chopped) 1 Large Onion 6 Garlic Cloves 1 tbl Saffron Threads 3 Tomatoes 1 oz Fresh Parsley 3 Bay Leafs 3 oz Grapeseed Oil 1 gal Water Instructions Pre heat Lg stock pot with oil, and add white fish bones. Cook for 3min and add fennel, onion, garlic. Cook for 5min on med heat then add water, saffron, parsley, clams and bring to a boil. Reduce heat to a simmer and add tomato. Let simmer for 1 hour and turn off heat.
Added by: TherestaurantWhisperers
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