Fish Stock

Name: Fish Stock
Ingredients: 2 lb. fish trimmings (heads and bones with bits of flesh); 2 medium size sweet onions, sliced thin; 5 or 6 large sprigs parsley; 1 1/2 pt. cold water; 1 1/2 pt. dry white wine; 1 tsp. salt; 4 to 6 peppercorns, nicked or cracked

7 ingredients

7 steps

Ingredients

2 lb. fish trimmings (heads and bones with bits of flesh)
2 medium size sweet onions, sliced thin
5 or 6 large sprigs parsley
1 1/2 pt. cold water
1 1/2 pt. dry white wine
1 tsp. salt
4 to 6 peppercorns, nicked or cracked

Directions

1

Rub a deep saucepan very lightly with cooking oil.
2

Put in all the solid ingredients; cover the pan tightly and cook 15 to 20 minutes over very low heat.
3

Next, add liquids and salt to pan; bring to a boil.
4

Reduce to a simmer and cook 45 minutes with the pan uncovered.
5

Strain stock before putting into container with a well-fitting top for storage in refrigerator.
6

Stock will keep for about 8 weeks.
7

Makes 2 quarts.