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Basic Fish Stock - *p Cooking Class Recipe

Serves: 1
Keywords: Basic Fish Stock - *p Cooking Class Recipe, recipe, recipes, Basic Fish Stock - *p Cooking Class Recipe

Ingredients

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

  1. BRING THE WATER AND WINE to a boil over high heat.
  2. Wash all the fish trimmings.
  3. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
  4. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
  5. Strain the stock, extracting as much liquid as possible from the solids.
  6. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.
  7. Makes 3 qts.
  8. The stock can be refrigerated up to four days, or frozen for up to six months.