Salmon Scramble

http://fooddownunder.com/cgi-bin/recipe.cgi?r=221587

Serves 4.

Ingredients:

• 213 gm Canned Alaska salmon (pink or red)
• 6 x Eggs
• 6 tbl Cream or fromage frais
• Salt and white pepper
• 1 tbl Sunflour oil
• 213 gm Canned red pimento pepper drained and chopped
• 100 gm Button mushrooms trimmed and sliced
• 4 slc Wholemeal toast, OR...
• 4 x -Pitta breads (warmed and split)

Method:

• Drain the can of salmon. Flake the fish. Set aside.
• Beat together the eggs, cream or fromage frais and seasoning. Heat the oil in a saucepan and gently scramble the eggs, stirring to keep the consistency light. While the eggs are still soft, but thick, add the salmon, pepper and mushrooms. Continue cooking for a further few seconds to heat through. Serve hot on the toast or piled into pitta breads.

Feijoada

http://fooddownunder.com/cgi-bin/recipe.cgi?r=99874

Serves 1.

Ingredients:

• 1 lb dried black beans
• 1 lb beef stew meat cubed
• 3/4 lb link sausage - (to 1 lb) sliced
• Salt to taste
• Freshly-ground black pepper to taste
• 1 x onion chopped

Method:

• Soak beans overnight. Pour beans and water into crockpot.
• Brown beef and sausage. Drain excess fat. Stir all ingredients into beans in crockpot. Cook on LOW for 6 to 10 hours. Check occasionally and add water if necessary.
• Serve with rice.

Alaska Dungeness Crab Jambalaya

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1885

Serves 4.

Ingredients:

• 1 x dungeness crab - (2 to 2 lbs) thawed if necessary
• 2 slc bacon diced
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tbl flour
• 3 cup cooked rice
• 1 can tomatoes - (14 1/2 to 16 oz) undrained
• 1 tsp Worcestershire sauce
• 1/4 tsp paprika
• 1/8 tsp thyme crushed

Method:

• Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut legs into serving-sized pieces. Break body section into several pieces; remove meat and reserve.
• Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat.
• Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.
• This recipe yields 4 to 5 servings.
• Comments: Serve with small forks and extra napkins. Nice served with crusty French bread.

Alaska Cod, Orzo and Cucumber Salad

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1875

Serves 4.

Ingredients:

• 1 lb cod fillets
• 2 x cucumbers peeled, seeded, and cut on bias into thin strips
• 1 cup Orzo (rice-shaped pasta)
• 1/4 cup thinly-sliced green onion
• 8 x lettuce leaves
• 4 x lemon wedges
• 1/2 cup blue cheese salad dressing
• 1 tsp lemon zest
• 1/4 tsp fresh lemon juice
• 4 tsp diced red bell pepper
• Salt to taste
• Freshly-ground black pepper to taste

Method:

• Mix the blue cheese salad dressing with the lemon zest and lemon juice; hold aside.
• Broil or saute the cod fillets, turning 1 time until cooked through. Fish should be opaque but barely translucent in the center. Cooking time will vary depending on cooking method and thickness of fish, but should take between 4 to 8 minutes. Set aside to cool.
• Bring 4 cups of salted water to a boil, add the orzo and cook to al dente (about 8 to 10 minutes). Cool by running under cold water. Drain well and set aside.
• Flake the cooled cod fillets. Place cod flakes, cucumber slices and orzo in a mixing bowl. Add the dressing mixture and green onion slices; mix well. Taste, adding salt and pepper as necessary.
• Place 2 lettuce leaves each on 4 chilled plates. Divide the salad among the 4 plates. Garnish with 1 teaspoon of red bell pepper and 1 lemon wedge; serve.

Alaska Cod Corn Tortilla Soup

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1874

Serves 4.

Ingredients:

• 1/2 cup onions chopped
• 1 x garlic clove minced
• 1 tbl butter
• 1 tsp dried oregano
• 3/4 tsp ground cumin
• 1/2 tsp red pepper flakes or to taste
• 1 can low-salt chicken broth - (14 1/2 oz)
• 1 can whole peeled tomatoes - (14 1/2 oz) coarsely chopped
• 2/3 cup frozen corn kernels
• 4 x cod fillets - (5 oz ea)
• Chopped cilantro for garnish
• Tortilla strips

Method:

• Saute onions and garlic in butter in a large skillet over medium heat for 3 to 4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Saute 1 to 2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels.
• Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork.
• To serve, set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.

Alaska Bouillabase

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1870

Serves 1.

Ingredients:

• 2 x Dungeness crabs
• 1 lb Shrimp or prawns
• Halibut and/or salmon, clams or other fish
• 1 lrg Onion, sliced
• 1 bn Green onions (include some tops)
• 2 clv Garlic, chopped
• 1/3 cup Chopped parsley
• 1 x Green pepper, diced (if desired)
• 1 can Tomato puree
• 1 can Tomato sauce
• 1 can Tomato pieces
• 1 cup White wine (add more if needed)
• 1 cup Water
• Bay leaf
• 1/4 tsp Pepper
• 1 pch Rosemary, thyme, fennel, saffron, celery seed (saffron is expensive but great)

Method:

• Saute onion, pepper and garlic in olive oil. Add parsley, all tomato sauces, wine, water, and seasonings. Bring to rapid boil, then simmer 1 hour. Add all fish but clams, simmer 2-3 minutes. Add washed clams and simmer until open.
• Note: Sourdough French bread and green salad are good accompaniments.
• Found this in a book from the library. Called Bear Soup & Salmon Mousse put out by the Alaska Dept. of Fish & Game.

Ahi Tuna in Mustard Crust with Red Pepper Nage

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1678

Serves 2.

Ingredients:

• 16 oz Sushi-quality tuna -- cut in
• 8 oz Slices
• 4 oz Dijon mustard
• 1 cup Seasoned bread crumbs --

Seasonings follow:

• 1 dsh Cumin
• 1 dsh Yellow mustard seed
• 2 x Cloves garlic -- minced
• 1 dsh Fresh thyme
• 1 dsh Cayenne pepper
• 1 dsh Salt
• 1 dsh Black pepper

Method:

• This recipe calls for "Red Pepper Nage," the recipe for which is provided in this cookbook and can be displayed in its own window concurrently with this recipe. -
• Prepare breadcrumbs in the usual manner, using the spices listed. Brush the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the tuna to the desired degree of doneness, which is preferably rare.
• Serve with Red Pepper Nage.

Alaska Crab Etouffee

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1879

Serves 4.

Ingredients:

• 2 lb Alaska crab legs thawed if necessary (King, Snow or Dungeness crab)
• 1/4 cup vegetable oil
• 2 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 tsp minced garlic
• 2 x bay leaves
• 1/2 cup clam juice
• 1 tbl flour
• 2 tbl finely-chopped fresh parsley
• 3 tbl chopped green onion
• Salt to taste
• Cayenne pepper to taste

Method:

• Remove Alaska crab meat from shell; cut into bite-size pieces.
• Place oil in a large skillet.
• Add onion, celery and bell pepper; saute over medium-high heat until soft (approximately 10 to 12 minutes).
• Add garlic and bay leaves; reduce heat.
• Combine 1/2 cup water and clam juice; add flour and mix together well.
• Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion.
• Cook 5 minutes or until mixture is heated through.
• Remove the bay leaves.
• Taste, adding cayenne pepper and salt as needed.
• Serve over rice or a Southern favorite; beans and rice.

Alaska Clam Chowder

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1872

Serves 4.

Ingredients:

• 6 slc bacon minced
• 1 sm onion minced
• 1 can minced clams - (4 to 6 oz)
• 1 lrg or 2 small potatoes cut small pieces
• 1/2 tsp salt or to taste
• 1 1/2 cup water
• 1/2 can canned milk
• 1 qt milk
• Crackers for serving

Method:

• Saute bacon until half crisp in frying pan.
• Place in medium saucepan with heavy bottom if possible.
• Add onions, clams in juice, potatoes, salt and water.
• Simmer for 15 minutes.
• Add canned milk and the one quart milk.
• Bring just under a boil - do not boil.
• Hold at medium warm, and serve with crackers.

Alaska Bouillabase

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1870

Ingredients:

• 2 x Dungeness crabs
• 1 lb Shrimp or prawns
• Halibut and/or salmon, clams or other fish
• 1 lrg Onion, sliced
• 1 bn Green onions (include some tops)
• 2 clv Garlic, chopped
• 1/3 cup Chopped parsley
• 1 x Green pepper, diced (if desired)
• 1 can Tomato puree
• 1 can Tomato sauce
• 1 can Tomato pieces
• 1 cup White wine (add more if needed)
• 1 cup Water
• Bay leaf
• 1/4 tsp Pepper
• 1 pch Rosemary, thyme, fennel, saffron, celery seed (saffron is expensive but great)

Method:

• Saute onion, pepper and garlic in olive oil. Add parsley, all tomato sauces, wine, water, and seasonings. Bring to rapid boil, then simmer 1 hour. Add all fish but clams, simmer 2-3 minutes. Add washed clams and simmer until open.
• Note: Sourdough French bread and green salad are good accompaniments.
• Found this in a book from the library. Called Bear Soup & Salmon Mousse put out by the Alaska Dept. of Fish & Game.

Alaska Bake

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1868

Serves 4.

Ingredients:

• 418 gm Canned pink Alaska salmon
• 430 gm Frozen broccoli cooked and drained
• 150 ml Dry white wine
• 2 tbl Freshly chopped parsley
• 15 gm Cornflour
• 175 gm Gruyere or Edam cheese thinly sliced

Method:

• Pre-heat the oven to 190C, 375F, Gas mark 5.
• Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli.
• Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately.

Fish Stew

http://www.onlinerecipeguide.com/14/en/Fish_Stew/1717/0

Ready in: 25 minutes
Servings: 4 people

Ingredients:

• 6 Tbsp olive oil
• 1 cup of chopped onions
• 2 large garlic cloves, chopped
• 2/3 cup fresh parsley, chopped
• 1 cup of fresh chopped tomato (about 1 medium sized tomato)
• 8 oz of clam juice (or shellfish stock)
• 2/3 cup dry white wine
• 1 1/2 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces
• Touch of dry oregano, Tabasco, thyme, pepper
• 2 tsp of tomato paste.
  

Directions:

• Heat olive oil in heavy large pot or Dutch oven over medium-high heat.
• Add chopped onion and garlic and sauté 4 minutes.
• Add parsley and stir 2 minutes.
• Add tomato, tomato paste and cook 2 minutes longer.
• Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes.
• Add seasoning.
• Ladle into bowls and serve.
  

Tilapia with Pimiento Sauce

http://www.onlinerecipeguide.com/14/en/Tilapia_with_Pimiento_Sauce/1733/0

Ready in: 15 minutes
Servings: 4 people

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, cut into thin wedges
• 1 clove garlic, minced
• 1 14-ounce can diced tomatoes, undrained
• 1 cup sliced cremini or button mushrooms
• 3/4 cup pimiento-stuffed olives, coarsely chopped
• 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 4 6-8 ounce tilapia fillets

Directions:

• In a large skillet heat olive oil over medium high heat.
• Add the onions and cook until tender, about 2-3 minutes.
• Add the garlic and cook until fragrant, about a minute more.
• Add tomatoes, mushrooms, olives, oregano, salt, and pepper.
• Bring sauce to boiling.
• ntly place the fish fillets in the pan and scoop some of the sauce over the fillets.
• Return to boiling.
• Reduce the heat and cover.
• Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
• With a wide spatula, lift fish from skillet to a serving dish.
• Spoon sauce over fish.
• Serve with rice, and/or crusty bread.

Seared Ahi Tuna

http://www.onlinerecipeguide.com/14/en/Seared_Ahi_Tuna/1726/0

Ready in: 20 minutes
Servings: 4 people

Ingredients:

• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice

Directions:

• Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
• Heat a non-stick skillet over medium high to high heat.
• When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
• Remove from pan and slice into 1/4-inch thick slices.
• Sprinkle with a few green onion slices.
• Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel.
  
• Shown served over sliced fennel salad.

Chicken Cacciatore (Hunter Style Chicken)

http://www.onlinerecipeguide.com/14/en/Chicken_Cacciatore_(Hunter_Style_Chicken)/1621/0

Ready in: 20 minutes
Servings: 4 people

Ingredients:

• One 3 1/2 pound chicken, cut into pieces
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• Salt and freshly ground pepper
• 1/3 cup white wine
• 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

Directions:

• Rinse chicken and pat dry.
• Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally.
• Push the onions to the side.
• Add the garlic and chicken pieces, skin-side down.
• Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
• Season chicken with salt and pepper, on both sides.
• Add wine and simmer until reduced by half.
• Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
• Cook the chicken in the simmering liquid, turning and basting from time to time.
• Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes.
• If the stew ever starts to dry out, add a couple tablespoons of water.

Brussels Sprouts

http://www.onlinerecipeguide.com/14/en/Brussels_Sprouts/1746/0

Ready in: 20 minutes
Servings: 4 people

Ingredients:

• 1 lb fresh brussels sprouts
• 4-6 Tbsp butter
• 1/2 onion, chopped
• Salt and Pepper
• 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
• 1/4 cup toasted slivered almonds

Directions:

• Boil in water or steam brussels sprouts for 3-4 minutes until just tender.
• Split one open to see if it has cooked to the middle.
• Strain and place in a bowl of ice water to keep the color bright green.
• Cut into halves.
• Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent.
• Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness.
• Add salt and pepper to taste while the sprouts are cooking.
• Whatever you do, do not over-cook, as the sprouts will be bitter.
• Remove from heat, toss in half of the toasted slivered almonds and the lemon juice.
• Add salt and pepper if needed.
• Put into serving dish and garnish with the rest of the toasted almonds.

A Bowl of Red

http://fooddownunder.com/cgi-bin/recipe.cgi?r=715

Ingredients:

• 4 x bacon slices chopped
• 1 lrg onion chopped
• 4 x plump garlic cloves minced
• 4 lb chuck roast trimmed of surface fat, and cut into 1/2" cubes
• 1/2 cup good-quality chili powder
• 1 tbl cumin seeds toasted and ground (or 1 tbspn of ground cumin)
• 1 tbl mole paste available in specialty food stores (optional)
• 2 tsp dried oregano (preferably Mexican) crumbled
• 2 tsp salt or more to taste
• 1/4 tsp cayenne pepper or more to taste
• 2 tsp cider vinegar
• 2 cup beef stock (preferably homemade)
• 1 tbl masa harina - (to 2 tbspns) (optional)

Garnishes:

• Chopped onions
• Minced fresh or pickled jalapenos
• Saltine crackers

Method:

• Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve.
• Add the onion to the drippings and saute briefly until softened. Add the garlic and saute until the onion is translucent. Stir in the beef and saute until it loses its raw color. Add the reserved bacon, chili powder, cumin, mole paste, oregano, salt, pepper and vinegar. Add just enough stock to cover. Reduce the heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add stock as needed to keep the mixture from getting dry and sticking.
• In the last 30 minutes of cooking, stir in the masa harina, a couple teaspoons at a time, to thicken or "tighten" the chili. Serve the chili immediately or let it cool, cover and refrigerate overnight, and reheat. Serve the chili steaming hot in bowls, with garnishes as you wish.
• This recipe yields 8 servings.

Chicken and Apples in Honey Mustard Sauce

http://www.onlinerecipeguide.com/14/en/Chicken_and_Apples_in_Honey_Mustard_Sauce/1632/0

Servings: 4 people

Ingredients:

• 1/2 cup apple cider
• 1 1/2 teaspoons cornstarch
• salt
• pepper
• 1 Tbsp honey
• 1 Tbsp mustard
• 2 Tbsp seasoned dry breadcrumbs
• 4 4oz chicken breasts
• 1 Tbsp olive oil
• 2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples, see cooking apples chart)
• 1/2 cup chicken broth
• fresh parsley

Directions:

• Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
• Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
• In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
• Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
• With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.

Buffalo Wings

http://www.onlinerecipeguide.com/14/en/Buffalo_Wings/1617/0

Ready in: 30 minutes.
Servings: 4 people.

Ingredients:

• Wings
• 2 lbs chicken wings (about 12 wings)
• 3 Tbsp butter, melted
• 4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
• 1 Tbsp paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• Celery sticks (optional)
• Blue cheese dip
• 1/2 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/2 cup mayonnaise
• 1 Tbsp white wine vinegar or white vinegar
• 1 clove garlic, minced

Directions:

• Cut off wing tips (discard or reserve for other use such as making stock).
• Cut wings at the joint.
• Put chicken wing pieces in a plastic bag.
• Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken.
• Wash thoroughly when finished.
• Do not let raw chicken juices come in contact with other food.
• Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper.
• Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.)
• Seal bag and let marinate at room temperature for half an hour.
• When marinating is finished, drain marinade and discard bag.
• Place wing pieces on the rack of a broiler pan.
• Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
• Remove from oven and baste with reserved marinade.
• Serve with Blue Cheese Dip and celery sticks.
• Makes approximately 24 pieces (about 12 appetizer servings).
• Blue cheese dip
• Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor.
• Blend or pulse until smooth.
• Cover and chill up to a week.

Shellfish Stock

http://www.onlinerecipeguide.com/14/en/_Shellfish_Stock/1719/0

Ready in: 25 minutes.
Servings: 4 people.

Ingredients:

• 4-6 cups shellfish shells, from shrimp, lobster, and/or crab
• 1/2 cup dry white wine
• 1 large yellow onion, sliced or chopped
• 1 carrot, roughly sliced or chopped
• 1 celery stalk, roughly sliced or chopped
• 2 Tbsp tomato paste
• 2 sprigs of thyme
• Several sprigs parsley
• 1 bay leaf
• 10-15 whole peppercorns
• 2 teaspoons salt

Directions:

• Break thick shells (lobster and crab) into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush.
• Cut up thinner shrimp shells with a chef's knife.
• Don't crush or cut too small.
• You can even skip this step if you want, if you are already dealing with broken up shell pieces (like cracked crab).
• Put in a large stock pot and cover with an inch (but no more than an inch) of water.
• Put the stove temperature on medium high and slowly heat the shells in the water.
  
• As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium.
• Do not let it boil.
• You want to maintain the temperature at just below a simmer, where the bubbles just occasionally come up to the surface.
• Do not stir the shells.
• Stirring will muddy up the stock.
• As the bubbles come up to the surface a film of foam will develop on the surface.
  
• Use a large slotted spoon to skim away this foam.
• Let the shells cook like this for about an hour; skim the foam every few minutes.
• The foam comes from shells releasing impurities as their temperature increases.
• Put the thyme, bay leaves, and parsley in cheese cloth.
• Secure with kitchen string to make a bouquet garni.
• Once the stock has stopped releasing foam, you can add the wine, onions, carrots, celery, tomato paste, herb bouquet garni, and peppercorns.
• Bring to a low simmer and reduce heat so that the stock continues to simmer, but not boil, for 30 minutes.
• If more foam comes to the surface, skim it off. Add salt and remove from heat.
• Dampen a few layers of cheesecloth and place over a large, fine mesh strainer, over a large pot or bowl.
• Pour the stock into the strainer.
• Discard the solids. Either use the stock right away, or cool for future use.
• If you aren't going to use in a couple of days, freeze (remember to leave some head room at the top of your freezer container for the liquid to expand as it freezes.)