Fish Broth with Oysters and Saffron

Ingredients

 * ¼ cup butter, unsalted
 * 1 medium onion, coarsely chopped
 * 1½ carrots
 * 3 celery
 * 2 small leeks
 * 6 parsley stems
 * 2 garlic, cloves, crushed,
 * peeled 2 bay leaves
 * ½ tsp juniper berries
 * 1 large tomato, cut into wedges
 * 3 lbs bones, fish, and trimmings
 * 1 cup white wine, dry
 * 6 cup water, cold (approximately)
 * ¼ tsp salt (or to taste)
 * 4 clams
 * 8 oysters, shucked
 * 1 oz mung bean threads
 * 8 radicchio leaves
 * ¼ tsp saffron threads

Directions

 * 1) Soak the mung bean threads in hot water for twenty minutes.
 * 2) Drain, and cut into 2-inch lengths.
 * 3) Set aside.
 * 4) Split the carrots, celery and leeks lengthwise in half.
 * 5) Clean, peel, and slice the vegetables into ½-inch-thick slices.
 * 6) Melt the butter in a stockpot over medium-high heat.
 * 7) Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter.
 * 8) When the vegetables begin to sizzle, reduce the heat to medium low and cover.
 * 9) Cook, covered, stirring occasionally, about 10 minutes.
 * 10) Add the tomato to the stockpot and stir for 1 minute.
 * 11) Add the fish bones and trimmings and white wine.
 * 12) Cook this mixture for 5 minutes, stirring occasionally.
 * 13) Add cold water to cover and raise heat to medium high.
 * 14) Bring to a boil, skimming all of the froth from the surface as it forms.
 * 15) Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes.
 * 16) Strain the mixture, pressing the solids firmly to extract all liquid.
 * 17) Discard the solids.
 * 18) Add salt to taste.
 * 19) Heat 4 cups fish broth in a saucepan.
 * 20) Steam clams separately in small amount of broth just until shells open, removing each shell as it opens.
 * 21) Transfer to 4 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom.
 * 22) Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute.
 * 23) Place 2 oysters in each bowl.
 * 24) Ladle warm broth into bowls and add 2 tablespoons mung bean threads.
 * 25) Add radicchio leaves and saffron and serve.