| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Caprial1 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Fish bones; (use bones from |
| ; white fish only) | ||
| 2 | Leeks | |
| 1 | tb | Unsalted butter |
| 2 | lg | Onions; roughly chopped |
| 2 | Stalks celery; roughly chopped | |
| 3 | Cloves garlic; chopped | |
| 1/4 | c | Mushroom stems |
| 1 | c | Dry white wine |
| 4 | Sprigs thyme | |
| 8 | c | Water |
INSTRUCTIONS
Roughly chop the fish bones and place them in a large bowl or stockpot. Cover with cold water and soak for 1 or 2 hours to remove any remaining traces of blood. Discard the green portion of the leeks. Trim and rinse the whites thoroughly, then roughly chop. In a large stockpot over high temperature, heat the butter until bubbling. Add the leeks, onions, celery, garlic, and mushroom stems and saute until they begin to give off their aroma, 3 or 4 minutes. Add the wine and bones, reduce heat, and sweat the mixture, covered, for about 8 minutes. Add the thyme and water and simmer, uncovered, for 25 minutes more. Strain through a fine sieve into a bowl and use immediately, or allow to cool to room temperature before refrigerating. This stock keeps in the refrigerator for up to one week and can be frozen. Makes about 4 cups/1 L/32 fl oz. Converted by MC_Buster. Per serving: 528 Calories (kcal); 14g Total Fat; (30% calories from fat); 8g Protein; 63g Carbohydrate; 31mg Cholesterol; 193mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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