Categories: Fish/sea, Sauces 
      Yield: 4 servings 
  
      1 tb Olive Oil                         2/3 lb Fresh Seaweed 
      2 ea Medium Carrots, chopped         1 1/2 qt Water 
      1 ea Small Onion, chopped                1 x  Salt 
    1/2 c  Minced Fresh Mushrooms              1 x  Ground White Pepper 
      2 lb Fish scraps                         2 tb Cornstarch (optional) 
      1 ea Lobster head                      1/4 c  Skim Milk (optional) 
      1 ea Bouquet Garni                       4 ea 3/4 in. Red Snapper fillets 
  
  * Fish scraps: Heads and bones of red snapper, turbot, sole or halibut. 
  ** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay 
     leaf and whole peppercorns. 
  Heat oil in heavy pot, add carrots, onions and mushrooms and cook over 
  medium heat for 2 minutes. 
  Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer 
  very slowly for 2 hours skimming off any scum that forms on the surface. 
  Strain fish stock through a fine sieve or a strainer lined with a tea 
  towel. Season to taste with salt and pepper. 
  If desired, blend cornstarch and milk together and stir into stock. Cook 
  gently until the sauce is thickened. Blend smooth in blender or food 
  processor. 
  When ready to cook fish, preheat broiler to hot and have rack 4 inched 
  from heat. Oil grill and broil fish for about 4 minutes, then turn and 
  continue broiling for 8 - 10 minutes or until fish flakes with a fork. 
  Season with salt and pepper, serve with hot sauce. 
  You may bake fillets in a heavy pan instead. Spread with some seaweed, 
  arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at 
  450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in 
  baking, steam for about 8 minutes. 
  Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this 
  low-fat sauce for grilled red snapper with a fish stock he seasoned with 
  seaweed. 
  From The Gazette, 91/02/06.