La Bourride Base (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil |
1 cup chopped yellow onions |
1/2 cup chopped celery |
salt |
freshly ground black pepper, to taste |
3 cloves garlic |
1 bay leaf |
8 black peppercorns |
2 sprigs thyme |
1 pound fish bones |
8 to 10 cups water |
1 cup dry white wine |
Directions:
1. 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.
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