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Mirepoix
is a combination of chopped carrots, celery and onions used to add
flavor and aroma to stocks, soups, sauces, stews and other foods.
The proportions, by weight, for making mirepoix are 50% onions, 25% carrots and 25% celery.
You can cook the mirepoix and fish bones in butter for a few minutes
before adding the water if you want stronger flavor for your fish stock.
When preparing mirepoix, either common pascal celery or celeriac can be used.
Similar flavor bases include:
Soffritto - (carrots, onions and celery with some garlic) in Italy.
Sofrito - (consists of garlic, onion, paprika, peppers, and tomatoes). It is cooked in olive oil and in Spain
Refogado - (consists of braised onions, garlic and tomato) and it is used in Portuguese-speaking nations.
Suppengrün - (consists of a leek, a carrot and a piece of celeriac. It may also
contain parsley, thyme, celery leaves, rutabaga, parsley root and
onions). The mix depends on regional traditions as well as individual
recipes and it is used in Germany.
Soepgroente - This is Dutch equivalent of soup greens and usually
consist of carrots, leeks or onions, celeriac, parsnip, some
garlic, kohlrabi and sometimes red pepper.
Włoszczyzna - (typically consists of carrots, parsnips or parsley root, celery root or
celeriac, leeks and savoy or white cabbage leaves, and sometimes celery
leaves and flat-leaf parsley). It is usually chopped up and boiled to form a flavour base for soups and stews in Polish cuisine.
The "holy trinity" - (consists of onions, celery and bell peppers) and
it is used in Cajun and Creole cooking in the United States.
Duxelles - (typically consists of mushrooms, onions, shallots sauteed in butter) and it is used in traditional French cuisine.
Olores - (onions, celery, garlic, and bell pepper) in Costa Rica.
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