Ingredients
Vegetable oil
8 sprigs parsley
1 2 1/2-3-lb. whole striped bass, cleaned and fileted, head and bones reserved
8 tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 medium carrot, peeled, trimmed, and chopped
1 rib celery, trimmed and chopped
6 bay leaves
1 cup chardonnay or other white wine
1 tbsp. tomato paste
1 tbsp. flour
Salt and freshly ground black pepper
6 oz. chanterelles, cleaned, trimmed, and quartered
Preparation
will you take this?
