| 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
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