fish stock

Name: Fish Stock
Prep time: 10 min
Cook time: 30 min
Yield: 5 1/2 cup
Ingredients: 1 pound(s) white fish heads,bones, and trimmings, rinsed; 1 - onion,sliced; 2 - celery stalks,chopped; 1 - carrot, sliced; 1 - bay leaf; 4 - fresh parsley sprigs; 4 - black peppercorns; 1/2 - lemon,sliced; 5 1/2 cup(s) water, to cover; 1/2 cup(s) dry white wine

(1 RATING)

26 Pinches

Jamallah Bergman

Atlanta, GA

Updated on Sep 6, 2010

Another great stock!

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prep time 10 Min

cook time 30 Min

method ---

yield 5 1/2 cup

Ingredients

1 pound white fish heads,bones, and trimmings, rinsed
1 onion,sliced
2 celery stalks,chopped
1 carrot, sliced
1 bay leaf
4 fresh parsley sprigs
4 black peppercorns
1/2 lemon,sliced
5 1/2 cups water, to cover
1/2 cup dry white wine

How To Make fish stock

Step 1

Place the fish heads,bones and trimmings in a large pan. Add all the remaining ingredients and bring to a boil, skimming off the foam that rises to the surface.

Step 2

Reduce heat, partially cover, and simmer gently for 25 minutes.
Step 3

Strain the stock, without pressing down on the contents of the strainer. Cool and store in the refrigerator. Use immediately or freeze in portions for up to 3 months.
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