Quote:
Originally Posted by Jigman13
Dayyyum. Earthy. Hearty. Rich. But I'm assuming there's a lightness to it once consumed?
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It turned out pretty clean, I got lucky with that bottle of marsala. For veal marsala I might go with a heavier chicken stock, or brown veal stock. But for fish...that marsala + a very light chix stock was a winning combo.
