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Basic Fish Stock

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Ingredients
  Lemon slices 2
  Parsley stalks 2
  Onion 1⁄4 Medium
  Whitefish 1 1⁄2 Pound (Inexpensive)
  Fish bones 1 Pound
  Vermouth 1⁄2 Cup (8 tbs)
  Peppercorns 3
Directions

Place lemon, parsley, onion, fish, and bones in 4-quart saucepan.
Add vermouth, peppercorns, and enough water to cover.
Cover saucepan; bring to fast, rolling boil.
Remove cover; remove scum.
Add 1/2 cup cold water; bring to boil.
Reduce heat; boil slowly about 15 minutes, until lemon and onion are slightly transparent and fish flakes easily.
Strain thoroughly

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Fish

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