Reinvented Mimosas Leeks with Miso Sauce
- Easy
- 5 mins
- Cheap
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Minced garlic and onion
2 tablespoons of olive oil
Thyme, bay leaf, parsley & saffron
Salt and pepper
Tomato puree
A little white wine
STEP 1
Start by washing the leftover fish well and browning it over high heat in a casserole dish with olive oil.
2ND STEP
Add chopped garlic and onion, then thyme, salt, pepper, bay leaf, parsley and saffron to add flavor to the broth; finish with a good tomato paste and a little white wine.
STEP 3
Cover the mixture with water and cook covered for 40 minutes over low heat.
STEP 4
Mix, filter and enjoy!
And if your eyes are bigger than your stomach, you can keep the broth for 3 days in the refrigerator or freeze it so you always have some on hand.
The good Pyrex ® idea: do you have leftover bread that will end up in the trash? Say stop to the waste and make delicious croutons in the oven to enhance your soup!
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