| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Cklive08 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Any white fish bones and trimmings; chopped |
|
|
(such as sole; flounder, or whiting) |
| 1 |
c |
Sliced onion |
| 12 |
|
Fresh parsley sprigs with long stems |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 3 1/2 |
c |
Cold water |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
In a well-buttered heavy saucepan cook fish bones and trimmings with onion,
parsley, lemon juice, and salt, covered, over moderate heat 5 minutes. Add
water and wine and bring to a boil, skimming froth. Simmer stock 20 minutes
and pour through a fine sieve into a bowl. Stock may be made 3 days ahead
and cooled, uncovered, before being chilled, covered. Stock can be frozen
up to 3 months. This recipe yields about 3 cups of stock.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-22-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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