This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.
Cooks' note:
Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 3 months.
Recipe information
Total Time
1 hr
Yield
Makes about 6 cups
Ingredients
8 cups water
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped zucchini
1/2 cup chopped cabbage
1/2 cup chopped turnips
1/2 cup chopped mushrooms
1 bunch fresh flat-leaf parsley
1/2 cup mixed chopped fresh herbs such as basil, tarragon, and chives
Preparation
Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
