Anonymous Fri Oct 07 11:22:48 2005

9-1/4 oz. pike flesh, pounded

9-1/4 oz. grouper flesh, pounded

1 egg white

1 oz. leeks, julienne

1 oz. parsley stems

3 oz. dry white wine

5-1/2 cups fish bouillon

Place fish flesh, egg white, leeks, parsley and wine in stock pot; combine. Add bouillon. Heat to simmering; stir until raft begins to form, about 45 minutes. Remove from heat; let cool for 1 hour. Strain through cloth-lined sieve. Reserve warm. Adjust seasoning.