hot water for twenty minutes. Drain, and cut into 2-inch lengths. Set aside.

carrots, clean the carrots and the leeks, then slice them into 1/2-inch slices.

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.

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.

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.

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.

Advice (628) Cooking