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La Bourride Base
2
1
1
Tablespoon Olive oil
Cup Chopped yellow onions
/2 Cup Chopped celery
Salt; to taste
Freshly−ground black pepper; to taste
3
1
8
2
1
8
1
1
Garlic cloves
Bay leaf
Black peppercorns
Thyme sprigs
Pound Fish bones
Cup Water −; (to 10 cups)
Cup Dry white wine
/2 Fat; 0 Other Carbohydrates
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.
La Bourride Base
369
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