Seafood Tea Leaf Broth Cuisine: Tropical Category: fish Servings: 6 Ingredients: 1 oz. butter 4 to 6 lb. fish bones, from lean white fish 2 oz. mushroom trim 8 oz. dry white wine 1 gal. cold water SACHET 1/2 bay leaf 1/2 tsp. peppercorns 6 to 8 parsley stems 1 clove tea leaves as needed MIREPOIX 4 oz. onion, finely chopped 2 oz. celery, finely chopped 2 oz. carrots, finely chopped Instructions: Butter bottom of heavy stock pot; add mirepoix and fish bones. Cover with circle cut from brown paper or parchment; cook over low heat for about 5 minutes, until bones are opaque and exuding juices. Add wine and mushroom trim; heat to simmering. Add water and sachet. Heat to simmering; skim. Simmer for 30 to 45 minutes. Strain through china cup lined with several layers of cheesecloth; let cool, vented, in cold-water bath. Refrigerate until chilled. Heat to simmering; add tea leaves. Simmer until broth turns light tan; remove tea leaves. Reserve warm. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software