Recipe for Red Pepper Nage 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
3 x Red peppers -- sliced
1 cup Dry vermouth
1/2 lb Butter
Salt -- to taste
Black pepper -- to taste
Fresh thyme -- to taste
Star anise -- to taste
2 x Bay leaves
5 lb Fish bones -- washed &
Gilled
2 lrg Carrots -- chopped
1 x Celery stalk -- chopped
2 x Leeks -- chopped
2 med Onions -- chopped
Instructions:
Instructions: STEP ONE: Prepare Fume- Sweat fish bones for approximately 4 to 6 minutes.

Then add all the vegetables (except the red peppers) and sweat. Cover with water and 1 cup white wine. Add a bay leaf, some thyme and black pepper to your taste. Simmer for 40 minutes and strain.

STEP TWO: Prepare the Red Pepper Nage- Sweat red peppers in pan on low heat. Add Dry Vermouth and reduce. Cover with herbs and 1 quart of fume.

Simmer for 15 to 20 minutes. Blend with butter, then strain. Season to taste.

Use to prepare "Ahi Tuna in Mustard Crust" recipe in this cookbook.

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