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¾ to 1 pint
Easy
Published 1965
Dice fish and sauté in butter with finely chopped onion and crushed lobster shells, stirring constantly, until onion is transparent. Add bay leaf and brandy, and flame. Stir in flour, then tomato concentrate and water. Cover saucepan and simmer gently for 20 minutes. Strain sauce into a bowl and add hot fish stock.