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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011
3 lbs. white fish bones
½ lb. roasted shrimp or langoustine shells
2 qts. water
½ cup prepared sofrito
Salt, to taste
Method: Cook fish bones, shrimp or langoustine shells, water and salt for 1 hour. Add reserved sofrito; cook 30 minutes. Strain through cheesecloth. Reserve 2 oz. for langoustine; reserve rest for paella rice.
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