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Stock: Fish Stock




Source of Recipe


bhg


List of Ingredients




• 1-1/2 to 2 pounds fresh or frozen fish heads and tails
• 1 medium carrot, chopped (1/2 cup)
• 1 stalk celery with leaves, chopped
• 1 small onion, chopped (1/3 cup)
• 3 sprigs parsley
• 1 bay leaf
• 3 whole black peppers
• 6-1/2 cups cold water
• 1/2 cup dry white wine or water
• 1 tablespoon lemon juice


Recipe



1. Thaw fish heads and tails, if frozen; rinse. Place in a 4-quart Dutch oven with vegetables, parsley, bay leaf, peppers, and 3/4 teaspoon salt. Add water, wine, and lemon juice.

2. Bring to boiling. Reduce heatΏ simmer, covered for 45 minutes. Strain through cheesecloth. Use as directed in recipe. Store unused stock in the refrigerator for three days or in the freezer for up to 6 months.


Makes 7 cups.