CookEat Recipe
Valank Tsorbassi Odessa
Whitefish-bone stock with rice and cooked shrimp. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2641. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish bone straining, cooked shrimp RTE identity/74°C reheat and safe cooling. Limites : Fish stock yield, rice absorption and shrimp mass unknown.
Method
Steps
Step 1
Boil fish bones/heads and aromatics in THREE QUARTS starting water with wine/spices fifty minutes; strain through clean cheesecloth until no bones remain, measure recovered broth.
Step 2
Add THREE OUNCES raw rice to strained broth and boil thirty-five minutes until cooked; add HALF PINT already-cooked peeled shrimp and heat five minutes to safe shellfish reheat, serve actual soup volume.
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