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