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- Dickens Inn, Philadelphia, PA
- 1 large fish carcass, cleaned well
- 4 stalks celery, rough cut
- 1 carrot, rough cut
- 1/4 onion, rough cut
- 1 bay leaf
- 1/2 cup (125 ml) white wine
- Fish stock
- 1 small onion, medium dice
- 1 small carrot, medium dice
- 1 celery stalk, diced
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (125 ml) Pernod
- 1 tbsp (15 ml) brandy
- 2 cups (475 ml) cream
- salt and pepper
- Sweat carcass and other ingredients.
- Add 5 quarts (4725 ml) of cold water.
- Bring to a boil, then simmer for 1 hour.
- Saute the vegetables in olive oil until slightly browned.
- Add tomato paste and brown.
- Deglaze with Pernod and brandy, and reduce by 1/4.
- Add the stock, and reduce by 1/4.
- Add cream, and reduce by 1/4.
- Season with salt and pepper.
- Puree in batches in a blender or food processor.
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