| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Emlive04 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped yellow onions |
| 1/2 |
c |
Chopped celery |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
|
Garlic cloves |
| 1 |
|
Bay leaf |
| 8 |
|
Black peppercorns |
| 2 |
|
Thyme sprigs |
| 1 |
lb |
Fish bones |
| 8 |
c |
Water -; (to 10 cups) |
| 1 |
c |
Dry white wine |
INSTRUCTIONS
Heat the olive oil in a large saucepan over medium heat. Add the onions and
celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic
and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the
fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30
minutes. Remove from the heat and strain. This recipe yields about 8 cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B36 broadcast 05-21-1998) 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
06-03-1998
Recipe by: Emeril Lagasse
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