Court Bouillon For Fish And Shellfish
|Olive oil||2 Tablespoon|
|Boiling water||2 Quart|
|Peppercorns||6 , cracked|
|Dried italian pepper pods/1 whole pink hot pepper||6|
|Amber rum||1⁄2 Cup (8 tbs)|
Finely chop fresh vegetables and herbs together.
Heat oil in a large saucepan, add chopped mixture, and cook until lightly browned.
Add boiling water, bouquet garni, peppercorns, cloves, pepper pods, and rum.
Cover; boil 30 minutes.
Boil uncovered to reduce volume by half.
Strain and cool before using.