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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 11 minutes; Cook: 27 minutes. Ingredients:
3 tablespoons canola oil |
30 white pearl onions, peeled |
6 dried chili de arbol or 1/2 teaspoon dried crushed red pepper |
3 bay leaves |
12 sprigs fresh thyme |
3/4 cup dry white wine |
4 1/2 cups white fish stock or broth |
6 tablespoons unsalted butter |
Directions:
1. Heat oil in a large skillet until hot; add onions. Sauté 10 minutes or until golden brown, stirring occasionally.
2. Add chili de arbol, bay leaves, and thyme; cook 1 minute. Add white wine, and cook until reduced by half.
3. Add fish stock. Bring mixture to a boil; cook 25 minutes or until liquid has almost evaporated. Add butter to pan, stirring until melted.
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