Filet de Vivaneau Sauce D'Algues

• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 1 small onion, chopped
• 12 cup fresh mushrooms, Minced
• 2 lbs fish scraps (Heads and bones of red snapper, turbot, sole or halibut.)
• 1 lobster head
• 1 bouquet garni (Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns.)
• 23 lb fresh seaweed
• 1 12 quarts water
• salt
• white pepper, Ground
• 2 tablespoons cornstarch (optional)
• 14 cup skim milk (optional)
• 4 red snapper fillets (3/4 in.)

1. Heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes.
2. 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.
3. Strain fish stock through a fine sieve or a strainer lined with a tea towel.
4. Season to taste with salt and pepper.
5. If desired, blend cornstarch and milk together and stir into stock.
6. Cook gently until the sauce is thickened.
7. Blend smooth in blender or food processor.
8. When ready to cook fish, preheat broiler to hot and have rack 4 inched from heat.
9. 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.
10. Season with salt and pepper, serve with hot sauce.
11. You may bake fillets in a heavy pan instead.
12. 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.
13. Or, you can steam the fish.
14. Arrange as in baking, steam for about 8 minutes.

olive oil, carrots, onion, fresh mushrooms, fish scraps, lobster, bouquet garni, fresh seaweed, water, salt, white pepper, cornstarch, milk, red snapper

Taken from www.food.com/recipe/filet-de-vivaneau-sauce-dalgues-8301 (may not work)