| 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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