Chilled Diced Vegetables in saffron Bouillon

Contributed by:
Restaurant Jean-Louis

Cusine:
French

# of Servings:
6-8

Ingredients:

2 tablespoons olive oil
1 cup finely chopped yellow onion (from about 1 medium onion)
1 cup thinly sliced leek (white part only; from about 1 medium-large leek)
1 tablespoon minced garlic (from 3-4 medium cloves)
1 cup finely chopped carrot (from 3-4 medium carrots)
1 sprig thyme
1 bay leaf
2 pinches saffron
1 8-ounce bottle clam juice
2 small plum tomatoes
1 cup freshly squeezed orange juice Cooked and chilled seafood of your choice     (mussels, shrimp, lobster, salmon, etc)
Salt
2 tablespoons chopped chives, mint, or scallions

Preparation:

Heat the olive oil in …