Quick fish stock

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
2 \N Shallots; roughly chopped
1 \N Garlic head; cut in half
½ cup Roughly-chopped fennel stalks
4 \N Black peppercorns
1 \N Carrot; roughly chopped
\N \N Fish bones from 1 or 2 fish; roughly chopped
½ cup White wine
2½ cup Water

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 1½ cups.

Source: "CHEF DU JOUR - (Show # DJ-9569) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..." Yield: "1 to 1 ½ cups" Recipe by: Cheryl Smith

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