Side Pannel
Basic Fish Stock
Ingredients List
- 4 qt Water
- 1 c Dry white wine
- 4 lb Fish trimmings
- 2 tb Lemon juice
- 1 Onion peeled/halved
- 2 Stalks celery, halved
- 4 Sprigs parsley
- 2 Sprigs thyme (or 1/2 t dried
- 6 Peppercorns
Directions
BRING THE WATER AND WINE to a boil over high heat. Wash all the fish
trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley,
thyme and peppercorns to the pot. When the water returns to a boil, reduce
the heat so that it is barely simmering, and simmer for 2 hours. Strain the
stock, extracting as much liquid as possible from the solids. Discard the
solids, and allow the stock to reach room temperature before refrigerating
or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or
frozen for up to six months.
trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley,
thyme and peppercorns to the pot. When the water returns to a boil, reduce
the heat so that it is barely simmering, and simmer for 2 hours. Strain the
stock, extracting as much liquid as possible from the solids. Discard the
solids, and allow the stock to reach room temperature before refrigerating
or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or
frozen for up to six months.
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