Basic Fish Stock
12 ingredients
5 steps
Ingredients
- fresh fish trimmings, heads, bones, etc.
- 2 carrots, sliced
- 2 celery stalks, chopped fine
- 1 onion, chopped fine
- 6 parsley stems
- 1 c. white wine
- juice of 1 lemon
- 2 bay leaves
- 1 tsp. salt
- 8 peppercorns
- pinch of leaf thyme
- 2 qt. water
Directions
-
1Combine all ingredients with water and cook for 1/2 hour.
-
2Add fish heads and bones (about 1 pound) and simmer for 15 more minutes.
-
3Strain.
-
4Makes 2 quarts.
-
5Fresh stock will keep for 3 days or may be frozen for future use.
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