Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Red peppers -- sliced
1 c Dry vermouth
1/2 lb Butter
Salt -- to taste
Black pepper -- to taste
Fresh thyme -- to taste
Star anise -- to taste
2 Bay leaves
5 lb Fish bones -- washed
Gilled
2 lg Carrots -- chopped
1 Celery stalk -- chopped
2 Leeks -- chopped
2 md Onions -- chopped
1 c White wine

STEP ONE: Prepare Fume-- Sweat fish bones for approximately 4 to 6
minutes. Then add all the vegetables (except the red peppers) and
sweat. Cover with water and 1 cup white wine. Add a bay leaf, some
thyme and black pepper to your taste. Simmer for 40 minutes and
strain.

STEP TWO: Prepare the Red Pepper Nage-- Sweat red peppers in pan on
low heat. Add Dry Vermouth and reduce. Cover with herbs and 1 quart
of fume. Simmer for 15 to 20 minutes. Blend with butter, then strain.
Season to taste.

Use to prepare "Ahi Tuna in Mustard Crust" recipe in this cookbook.

Recipe By : Mark Monette of the Flagstaff House, Boulder, CO

From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co

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