| 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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