Pour through fine sieve or cheesecloth-lined strainer into bowl, pressing to extract liquid. Return to Dutch oven.
Photography by Christopher Campbell
Step 2: Add sherry; bring to boil, scraping up any brown bits from bottom of pan. Add 6 cups (1.5 L) water and bay leaf; bring to boil. Reduce heat, cover and simmer for 30 minutes.
Pour through fine sieve or cheesecloth-lined strainer into bowl, pressing to extract liquid. Return to Dutch oven.
Pour through fine sieve or cheesecloth-lined strainer into bowl, pressing to extract liquid. Return to Dutch oven.
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