Tomato Saffron Broth
Directions
- Sweat shallots and garlic in olive oil; add spices.
- Combine clam juice and wine in sauce pot; simmer for five minutes.
- Strain through China cap.
- Add saffron and tomato juice; season to taste- hold for service.
Ingredients
- 2 tbsp Roma® Oil, Olive
- 1 ea Peak Fresh Produce® Shallot(s), chopped
- 1/4 cup Peak Fresh Produce® Garlic, minced
- 2 cups Empire’s Treasure® Clam Juice
- 2 cups white wine
- 1 tsp Magellan® Dry Thyme
- pinch Magellan® Crushed Red Pepper
- 1 tsp Magellan® Dried Basil Leaves
- 1/2 tsp McCormick® Dried Tarragon Leaves
- 1/2 tsp McCormick Culinary® Fennel Seed
- pinch saffron
- 2 cups Ascend® Tomato Juice
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
