La bourride base
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| 1.00 | cup | chopped yellow onions |
| ½ | cup | chopped celery |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 3.00 | garlic cloves | |
| 1.00 | bay leaf | |
| 8.00 | black peppercorns | |
| 2.00 | thyme sprigs | |
| 1.00 | pounds | fish bones |
| 8.00 | cup | water -; (to 10 cups) |
| 1.00 | cup | dry white wine |
Directions
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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