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Saffron Broth

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.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesVegetable RecipesBritish Recipes


Ingredients:

500ml chicken stock
250ml passata (tomato juice)
1 medium onion, quartered
2 celery sticks, cut into 5cm lengths
1 carrot, cut into 5cm lengths
1 bunch parsley leaves, chopped
3 tbsp tomato purée
5 garlic cloves, peeled
1/4 tsp saffron threads

Method:

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.