1 tb Olive Oil

      2    Medium Carrots, chopped

      1    Small Onion, chopped

    1/2 c  Minced Fresh Mushrooms

      2 lb Fish scraps

      1    Lobster head

      1    Bouquet Garni

    2/3 lb Fresh Seaweed

  1 1/2 qt Water

           Salt
           Ground White Pepper
      2 tb Cornstarch (optional)

    1/4 c  Skim Milk (optional)

      4    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.