Jellied Fish Broth
- 2 1/4 pounds fish bones and heads, well cleaned of blood and cut into pieces 2 to 3 inches in length
- 5 cups cold water
- Large pinch thread saffron
- 13 cup white wine
- 2 ounces canned tomatoes (in juice)
- 2 tablespoons tomato paste
- 7 cloves garlic, peeled and smashed
- 1/2 teaspoon ground fennel
- 1/2 teaspoon kosher salt
- Combine the fish bones and water in a 5-quart glass or ceramic casserole.
- Cover tightly with microwave plastic wrap.
- Cook at 100 percent power in a 650- to 700-watt oven for 40 minutes.
- Remove the broth from the oven.
- Prick the plastic with a sharp knife to release steam.
- Uncover carefully and let stand until cool.
- Strain through a fine sieve lined with a kitchen towel or cheesecloth rung out in cold water.
- Reserve the broth.
- Rinse and dry the casserole.
- Combine saffron and wine in the clean casserole.
- Cook, uncovered, at 100 percent power for 30 seconds.
- Place the tomatoes, tomato paste, garlic and 1/4 cup of the reserved stock in a blender.
- Blend until smooth.
- Add to the saffron-wine mixture.
- Stir in fennel, salt and remaining broth.
- Cover tightly with microwave plastic wrap.
- Cook at 100 percent power for 8 minutes.
- Remove from oven.
- Prick the plastic to release steam.
- Uncover and transfer soup to a serving bowl or individual bowls.
- Chill in the refrigerator overnight or until jelled.
fish, cold water, thread saffron, white wine, tomatoes, tomato paste, garlic, ground fennel, kosher salt
Taken from cooking.nytimes.com/recipes/8875 (may not work)