| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dujour07 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | Shallots; roughly chopped | |
| 1 | Garlic head; cut in half | |
| 1/2 | c | Roughly-chopped fennel stalks |
| 4 | Black peppercorns | |
| 1 | Carrot; roughly chopped | |
| Fish bones from 1 or 2 fish; roughly chopped | ||
| 1/2 | c | White wine |
| 2 1/2 | c | Water |
INSTRUCTIONS
Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bones and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate. This recipe yields 1 to 1 1/2 cups. Source: "CHEF DU JOUR - (Show # DJ-9569) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "1 to 1 1/2 cups" Recipe by: Cheryl Smith Converted by MM_Buster v2.0l.
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