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This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year veteran of professional kitchens, Bourdain is the executive chef at Les Halles in New York City.

Source: Radio, January Winter 2009



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How would you rate this recipe?
  • DocFig
    2 JAN, 2010
    Had saved the leftover bones and rather large head from a 20 lb striped bass we had Christmas Ever supper. Was considering this and one other recipe for the frozen head and leftover bones. Glad we picked this one. Superb! Worth every effort to "push and squeeze every bit of liquid and solid goodness through" which probably took longer than actually cooking. Used a fish/vegetable grill pan that had 1/4" diameter holes. Something smaller would be difficult. Wife still oohing/aahing.

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