Side Pannel
Fish Stock
Ingredients List
- 9 lb Fish bones
- -from any firm-fleshed
- - whitefish, such as:
- -Sea bass, Rockfish, Halibut
- 4 qt Water
- 8 oz Yellow onions;
- - coarsely chopped
- 1 lb Carrots; coarsely chopped
- 4 oz Shallots; coarsely chopped
- 1 c Coarsely chopped leeks *
- * white part only
- 1/4 c Parsley; loosely packed
- 4 Sprigs fresh thyme; -=OR=-
- 1/2 tb -dried thyme
- 2 Whole bay leaves
- -(preferably imported)
- 4 Garlic cloves
- - lightly crushed
- - and left unpeeled
- 1 tb Whole black peppercorns
- Salt to taste
Directions
RINSE THE FISH BONES well under cold running water. Place the bones in a
large stockpot, cover with water and bring the mixture to a simmer. Cook
for 10 minutes, skimming frequently. Add the rest of the ingredients and
simmer for 1 hour. Remove the fish bones and vegetables with a slotted
spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool
and skim the surface. Divide in small containers and freeze for future use.
Makes 4 Quarts
large stockpot, cover with water and bring the mixture to a simmer. Cook
for 10 minutes, skimming frequently. Add the rest of the ingredients and
simmer for 1 hour. Remove the fish bones and vegetables with a slotted
spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool
and skim the surface. Divide in small containers and freeze for future use.
Makes 4 Quarts
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