It is a calling to do what only single men and women in Christ can do in this world, namely, to display by the Christ-exalting devotion of your singleness the truths about Christ and His kingdom that shine more clearly through singleness than through marriage. As long as you are single, this is your calling: to so live for Christ as to make it clearer to the world and to the church 1. that the family of God grows not by propagation through sexual intercourse, but by regeneration through faith in Christ; 2. that relationships in Christ are more permanent; and more precious, than relationships in families; 3. that marriage is temporary and finally gives way to the relationship to which it was pointing all along: Christ and the church – the way a picture is no longer needed when you see face-to-face; 4. and that faithfulness to Christ defines the value of life; all other relationships get their final significance form this. No family relationship is ultimate; relationship to Christ is.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Cooking liv, Import	1	Servings

INGREDIENTS

3	lb	Cleaned fish bones and heads, lobster bodies and/or shrimp shells
1/4	c	Olive oil
2		Carrots
3		Stalks celery
1	lg	Leek, split and washed
2	md	Onions
1	sm	Fresh fennel bulb, greens only or 2 tablespoons fennel seeds
3	lg	Garlic cloves
1	cn	(15 1/2-ounce) plum tomatoes, drained
1/2	ts	Saffron threads
1	tb	Dried thyme
1	tb	Dried oregano
2		Bay leaves, (up to 3)
2	ts	Salt
1	ts	Whole black peppercorns
2		Bay leaves
1	c	Dry white wine
2	qt	Fish stock
2	qt	Water

INSTRUCTIONS

Wash the fish bones well in cold, clean water to remove impurities. Split
the lobster shells and clean by removing the light green tomalley (liver)
in the body cavity and the feathery gills at the head section. Save the
peeling from fresh cooked or raw shrimp. Discard the digestive tract, but
save the heads if any.
In a large stock pot heat olive oil and fish bones, lobster shells and
shrimp shells. Cook over medium heat for 20 minutes to give broth a rich
flavor. Meanwhile, put the vegetables in a food processor fitted with a
steel blade and pulse to finely chop.
Add the vegetables to the stock pot and saute them along with the fish
bones for 15 minutes to sweat and caramelize the vegetables. Add the
tomato, saffron and other herbs and seasonings and continue to saute for 10
minutes. Stir to ensure that nothing burns or sticks to the bottom of the
pan. Add the white wine and reduce by half. Add the fish stock and water
and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy
particles that rise to the surface during cooking. Drain through
cheesecloth lined sieve and cool in an ice bath.
Recipe by: Cooking Live Show #CL8875 Posted to MC-Recipe Digest V1 #608 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997

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