| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Niger | Toohot04 | 1 | servings |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1 | md | White onion; sliced |
| 1 | Celery stalk; sliced | |
| 1 | Leek; white and light green parts only, sliced | |
| 8 | Shallots; sliced | |
| 1/2 | bn | Parsley |
| 1 | ts | Salt |
| 2 | c | Dry white wine |
| 3 | lb | Fish bones; washed, cut into chunks |
| (preferably non-oily type like halibut; | ||
| Bass or snapper) | ||
| Water; to cover fish bones | ||
| 5 | Bay leaves | |
| 1 | ts | Dried thyme |
| 1 | ts | Dried tarragon |
| 1 | ts | Cracked peppercorns |
INSTRUCTIONS
Melt butter in a large heavy stockpot or saucepan over moderate heat. Cook onion, celery, leeks, shallots, parsley, and salt just until soft, about 5 minutes. Add wine, turn heat to high and reduce by half. Add bones and about 1 1/2 gallons or enough water to cover. Bring to a boil. Skim off and discard foam that rises to top. Add remaining spices and cook at a simmer, uncovered, 1 1/2 hours. Strain by lifting liquid out with a ladle. Discard solids. Set aside to cool to room temperature. Store in sealed containers in refrigerator 2 days or freeze indefinitely. This recipe yields about 2 quarts of stock. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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