How to Make Homemade Citrus-Saffron Stock

A Basic Recipe and Culinary Tips

Dec 6, 2008 Brian Smith

A citrus-saffron broth is both a simple and exotic stock that can add a level a flavor to sauces, soups, and paella dishes.

Storage is often the main reason home chefs do not make their own stock. Fresh stocks have very short shelf lives. Even when they are refrigerated properly, they tend to sour in 4-5 days. However, they can be frozen, without affecting the quality, for several months. A clever tip is to fill plastic ice cube trays with the stock and freeze. This way a chef can use only the amount he/she needs without defrosting the entire batch.

Citrus Saffron Stock

To begin with gather the following ingredients:

  • 2 Oranges (Halved)
  • Zest of 1 Orange
  • 1 Pinch of Saffron
  • 2 White Onions (Quartered)
  • 2 Carrots (Large Chop)
  • 1 Red Bell Pepper (Large Chop)
  • ½ Cup Fresh Oregano (Stems)
  • 3 Fresh Sage Leaves
  • 1 Gallon Cold Water
  • 3 Teaspoons of Vanilla Extract
  • Salt (To Taste)
  • 3 Tablespoons of Lobster Base or 1 Pound Shellfish Shells and 1 Tablespoon of Butter

Directions:

  1. Heat a large stock pot over medium heat. If using the fresh shellfish shells, then melt 1 tablespoon of butter in the stock pot and lightly sauté the shells until they turn either a deep red or bright pink depending on the type of shells being used. If not using the fresh shellfish shells, place all the ingredients minus the saffron and vanilla extract.
  2. Bring the water to a slow simmer and cook, undisturbed for thirty minutes. It is important to maintain a very low simmer. This gently draws the entire flavor out of the ingredients without clouding the final stock with impurities. Skim off any impurities that float to the surface.
  3. Add the saffron and simmer the stock for an additional fifteen minutes.
  4. Remove from the heat and gently strain the stock using a ladle and fine meshed sieve.
  5. Stir in the vanilla extract and the salt. Quickly cool the stock down or use immediately.

Tips:

Saffron can be found at most supermarkets these days. Saffron is actually the stamens of the blue crocus flower, and is one of the most expensive spices that can be bought. However, a little goes a long way and every at-home chef should invest in beautifully colored and uniquely flavored spice. Lobster base can be found at most high end specialty markets and is very similar to the more common chicken or beef base. This product is a very good substitute for fresh lobster or shellfish shells. However, keep in mind that many bases are high in sodium. Simply adjust the seasoning to compensate for this inherent saltiness.

Variations and Uses:

  • While oranges work great in this stock, other citruses work just as well. Blood oranges will give a stock an even deeper reddish color. Avoid lemons or limes as they tend turn bitter when boiled.
  • Add fresh cirtus juice to strengthen and deepen the flavor of the stock.
  • This stock is a key ingredient to conventional seafood paella. The richly flavored stock enhances the traditional seafood flavors of paella.
  • Substitute citrus-saffron stock for chicken stock when making classic Italian risotto to create a rich saffron risotto.
  • Substitute citrus-saffron stock for white wine when poaching a fish fillet for an intriguing variation on the traditional dish.

The copyright of the article How to Make Homemade Citrus-Saffron Stock in Recipes is owned by Brian Smith. Permission to republish How to Make Homemade Citrus-Saffron Stock in print or online must be granted by the author in writing.
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