La Bourride Base

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped yellow onions
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Garlic cloves
1		Bay leaf
8		Black peppercorns
2		Thyme sprigs
1 lb	454g / 16oz	Fish bones
8 cups	1896ml	Water - (to 10 cups)
1 cup	237ml	Dry white wine

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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