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48 oz onion
12 clove garlic
24 shallot-hachee’
8 tomates-seeded & diced
~2 c oil olive
4 bay leaves
8 cloves
1 pc peel orange
3-12 Tbsp parsley
3-12 Tbsp fennel
3 gal fumet
4 large p. safran, pastis
=Cook, strain, finish with assorted fish and aioli.
12 clove garlic
24 shallot-hachee’
8 tomates-seeded & diced
~2 c oil olive
4 bay leaves
8 cloves
1 pc peel orange
3-12 Tbsp parsley
3-12 Tbsp fennel
3 gal fumet
4 large p. safran, pastis
=Cook, strain, finish with assorted fish and aioli.
