WARNING*** Any marinade coming in contact with raw meat,seafood or poultry must be boiled for one minute before using it for basting.
3 red bell peppers, sliced
1 cup dry vermouth
1/2 pound butter
salt to taste
1 black pepper to taste
fresh thyme to taste
star anise to taste
2 bay leaves
8 cups fish stock
2 large carrots chopped
1 celery stalk chopped
2 leeks chopped
2 medium onions chopped
1 cup white wine
FUME': Add the fish stock and then add all the vegetables (except the red peppers), add 1 cup white wine. Add a bay leaf, some thyme and black pepper to your taste. Simmer for 40 minutes and strain.
RED PEPPER NAGE': Sweat red peppers in pan on low heat. Add Dry Vermouth and reduce. Cover with herbs and 1 quart of fume'. Simmer for 15 to 20 minutes. Blend with butter, then strain. Season with salt to taste.
Per serving: 1160 Calories; 93g Fat (83% calories from fat); 5g Protein; 37g Carbohydrate; 248mg Cholesterol; 1565mg Sodium
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