Saffron and Tomato Fish Gelée

Preparation info

  • Yield:

    2 cups

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About

This gelée is analogous to a Mediterranean fish soup and is excellent when served with an assortment of cold poached fish. Although the recipe calls for concentrated fish stock (which should be made from very fresh fish), the gelée is even better if the poaching liquid from several batches of fish is used as a base. This gelée can also be used in the layers of a cold terrine or hure.