Recipe-Index.com Sources Authors Recipes Ingredients
Login
Fish Stock

Book Information

The Professional Chef (8th Edition)
Page: 353

Ingredients

Bay Leaf
Celery Root
Fish Bones
Onion or Leek
Parsley Stem
Parsnip
Peppercorns
Thyme
Vegetable Oil
White Wine

This recipe is used in the following recipes:

Conch Chowder
Fish Velouté
Lobster Bisque (Bisque de Homard)
New England-Style Clam Chowder
Pescada à la Veracruzana
Poached Scallops with Tarragon Vinaigrette
Poached Sea Bass with Clams, Bacon, and Peppers
Risotto with Mussels
Samosas
Seafood Ravigote
Smoked Salmon Mousse

Tags

Stocks