Saffron Broth is a traditional British recipe for a classic base of chicken stock, tomatoes, vegetables and saffron that can be used as the base for stews and soups. The full recipe is presented here and I hope you enjoy this classic British version of: Saffron Broth.
Grind the saffron with 1 tbsp water in a pestle and mortar to extract as much flavour as possible.
Combine all the ingredients in a large pan, bring to a boil, then reduce to a simmer and cook, covered, over low heat for about 30 minutes. Take off the heat, then strain into a large bowl and discard the solids.
This makes an excellent base for chicken stocks, vegetarian stews and fish soups (just add about 600g fish steaks and some red bell peppers and boil for about 6 minutes, or until the fish is cooked through.
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