Doug Kanter wrote:
> "zxcvbob" > wrote in message
> ...
> >
> > Too bad you don't have any shrimp heads for making a stock instead
of
> > using water.
> >
> > I would add some thyme, but maybe dill will work too.
>
> She could get a whole fish, have the market fillet it, and give her
the
> skeleton to use for the base. Simmer with a whole onion and a stalk
of
> celery. Buy cheesecloth while at the store and strain the broth
thoroughly.
> Freezes well if there's some left over.

Or use bottled clam juice (a cupboard staple, here) instead of the
water.

In the original recipe, I'd toss in a big splash of white wine (dry
vermouth, another cupboard staple) and let it boil for a minute before
adding the water. One small rosemary sprig, removed before you add the
cream, is another herb option.

-aem