Jean-Louis Gerin “Best of Gold Coast 2011”, Connecticut

Chilled Diced Vegetables in Saffron Bouillon

6-8 servings


2 tablespoons olive oil
1 cup finely chopped yellow onion (from about 1 medium onion)
1 cup thinly sliced leek (white part only; from about 1 medium-large leek)
1 tablespoon minced garlic (from 3-4 medium cloves)
1 cup finely chopped carrot (from 3-4 medium carrots)
1 sprig thyme
1 bay leaf
2 pinches saffron
1 8-ounce bottle clam juice
2 small plum tomatoes
1 cup freshly squeezed orange juice Cooked and chilled seafood of your choice (mussels, shrimp, lobster, salmon, etc)
2 tablespoons chopped chives, mint, or scallions

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