| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Sf chronicl |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Fennel bulb; chopped |
| 1 |
|
Carrot; chopped |
|
|
Shells from 3 pounds shrimp; from Garlic Shrimp – Master Recipe |
| 1/4 |
c |
Dry sherry OR brandy |
| 1 |
c |
Tomatoes; canned, drained and chopped |
| 10 |
c |
Water |
| 10 |
|
Black peppercorns |
| 6 |
|
Thyme sprigs; fresh |
| 6 |
|
Parsley sprigs; fresh |
| 1 |
|
Bay leaf |
INSTRUCTIONS
THIS IS FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.
Heat the oil in a large, heavy saucepan over medium-high heat.
Add onion, fennel and carrot. Saute 5 minutes. Add the shrimp shells and
saute until the shells turn bright pink, abaout 5 minutes. Add sherry and
tomatoes, and boil until almost all of the liquid evaporates, about 5
minutes. Add the water, peppercorns, thyme, parsley and bay leaf.
Bring to a boil. Reduce heat and simmer for 30 minutes.
Strain the stock; discard the solids. If not using right away, cool, then
cover and refrigerate. Yields about 8 cups.
See notes.
NOTES : This recipe makes enough for both the bisque and the jambalaya. If
more stock is needed, bottled clam juice can be used as an extender.
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998
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