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welovegod.org - Share Your Recipe!

Recipe Name: Bouillabaisse Fish Broth Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Pound(s) Cleaned fish bones and
heads lobster bodies
and/or shrimp shells
1/4 Cup(s) Olive oil
2 Carrots
3 Stalks celery
1 Leek, split and washed
2 Onions
1 Fresh fennel bulb, greens
only or 2 tablespoons
Fennel seeds
3 Garlic cloves
1 15 1/2-ounce plum
tomatoes drained
1/2 Teaspoon(s) Saffron threads
1 Tablespoon(s) Dried thyme
1 Tablespoon(s) Dried oregano
2 Bay leaves, up to 3
2 Teaspoon(s) Salt
1 Teaspoon(s) Whole black peppercorns
2 Bay leaves
1 Cup(s) Dry white wine
2 Quart(s) Fish stock
2 Quart(s) Water
Directions:
Wash the fish bones well in cold, clean water to remove
impurities.Split the lobster shells and clean by removing the light
green tomalley(liver) in the body cavity and the feathery gills at the
head section.Save the peeling from fresh cooked or raw shrimp. Discard
the digestivetract, but save the heads if any.In a large stock pot heat
olive oil and fish bones, lobster shells andshrimp shells. Cook over
medium heat for 20 minutes to give broth a richflavor. Meanwhile, put
the vegetables in a food processor fitted with asteel blade and pulse
to finely chop.Add the vegetables to the stock pot and saute them along
with the fishbones for 15 minutes to sweat and caramelize the
vegetables. Add thetomato, saffron and other herbs and seasonings and
continue to saute for10 minutes. Stir to ensure that nothing burns or
sticks to the bottom ofthe pan. Add the white wine and reduce by half.
Add the fish stock andwater and bring to a boil. Reduce to a simmer,
and cook 1 1/2 hours.Skim a foamy particles that rise to the surface
during cooking. Drainthrough cheesecloth lined sieve and cool in an ice
bath.Recipe by: Cooking Live Show #CL8875 Posted to MC-Recipe Digest V1
#608by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3143
Calories From Fat: 1158
Total Fat: 129.3g
Cholesterol: 1148.1mg
Sodium: 13659.1mg
Potassium: 9577.5mg
Carbohydrates: 75.2g
Fiber: 21.5g
Sugar: 32.8g
Protein: 387.7g


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