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Suggest a better descriptionIn a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon. Yield: 4 servings CHEF DU JOUR SUSAN REGIS SHOW #DJ9500 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 4 servings | ||
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Calories: 524 | ||
Calories from Fat: 484 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.8g | 72 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 149mg | 46 % | |
Sodium 60mg | 2 % | |
Potassium 224.3mg | 6 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 6.5g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 524
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