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Fish Stock

Holidaycooking's picture
Ingredients
  Lean fish 1 3⁄4 Pound, use fish skeletons and head (Red Snapper/Cod/Halibut/Flounder)
  Onions 2 Medium, cut into wedges
  Celery ribs 3 , cut into 2 inch pieces
  Cold water 10 Cup (160 tbs)
  Lemon slices 2
  Dried thyme leaves 3⁄4 Teaspoon, crushed
  Black peppercorns 8
  Parsley 3
  Bay leaf 1
  Garlic 1 Clove (5 gm)
Directions

Rinse fish; cut out gills and discard.
Combine fish skeletons and heads, onions and celery in stockpot or Dutch oven.
Add remaining ingredients.
Bring to a boil over high heat.
Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
Remove stock from heat and cool slightly.
Strain stock through large sieve or colander lined with several layers of dampened cheesecloth, removing all bones, vegetables and seasonings; discard.
Use immediately or refrigerate in tightly covered container up to 2 days or freeze stock in freezer containers for several months.

Recipe Summary

Cuisine: 
American
Occasion: 
Christmas
Ingredient: 
Fish

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