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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe goes with Sea Bass with Vegetable Nage Ingredients:
1 1/2 tablespoons olive oil |
4 cups sliced leek |
2 cups diced onion |
1 1/3 cups diced fennel bulb |
1/3 cup chopped celery |
1 whole head garlic, unpeeled and cut in half |
2 cups water |
15 thyme sprigs |
15 parsley sprigs |
3 bay leaves |
1 (750-milliliter) bottle chardonnay or other dry white wine |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Add leek, onion, fennel bulb, celery, and garlic halves; cover, reduce heat to low, and cook 45 minutes, stirring frequently. Add 2 cups water and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Strain mixture through a sieve into a bowl, and discard solids.
2. Note: Refrigerate the remaining Vegetable Nage in an airtight container for up to 1 week, or freeze it for up to 3 months.
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