Recipe - Quick Fish Stock

2 tablespoon Olive oil
2 Shallots; roughly chopped
1 Garlic head; cut in half
One half cup Roughlychopped fennel
stalks
4 Black peppercorns
1 Carrot; roughly chopped
Fish bones from 1 or 2 fish;
roughly chopped
One half cup White wine
2 One half cup Water

Heat saucepan over medium heat. Add olive oil, shallots, garlic halves,
fennel, peppercorns, carrot and saute for a few minutes. Add fish bones and
continue to saute for 5 minutes then add wine and water. Bring to a boil,
then reduce to a simmer for 20 minutes and strain. Use immediately or cover
and refrigerate. This recipe yields 1 to 1 One half cups.

Source: "CHEF DU JOUR (Show # DJ9569) from the TV FOOD NETWORK"
S(Formatted for MC5): "07191999 by Joe Comiskey
joecomiskey@netzero.net" Yield: "1 to 1 One half cups"

Recipe by: Cheryl Smith

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