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See below ingredients and instructions of the recipe
2 lb Fish Heads And Bones Sliced
1 c Dry White Wine 1 ea Bouquet Garni
1 lg Onion, Sliced Salt To Taste
1 lg Carrot, Scrubbed, Unpeeled, 5 c Water
-And
Fish stock is simmered longer than court bouillon, but rarely for more than
20 minutes. Most chefs feel that a longer cooking time makes the stock
bitter.
Place all the ingredients in a large heavy kettle and simmer over low heat
for 20 minutes, skimming if you wish.
Strain through a cheesecloth lined strainer.
Yield: About 5 cups
From The Complete Book Of Sauces by Sallie Y. Williams
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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