Fish Stock
8 ingredients
1 steps
Ingredients
- 2 pounds fish bones and heads
- 5 cups water
- 1 small carrot, sliced
- 1 small onion, sliced
- 1 stalk celery, cut into pieces
- 1 sprig fresh parsley
- 1/2 bay leaf
- Salt and pepper to taste
Directions
-
1Combine all ingredients in a large stock pot. Cover and simmer 30 minutes. Strain stock into a bowl; discard bones and vegetables. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Fish Stock as a foundation for fish soups and stews.
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