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Fish Stock

Meal.Mates's picture
Ingredients
  White wine 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Fish heads, bones, shells from non oily fish 2 Pound
  Onion 1 , chopped
  Parsley sprigs 3
  Bay leaf 1
  Thyme sprig 1 Small
  Fresh lemon juice 2 Tablespoon
  Minced fresh tarragon 1 Teaspoon
  Grated lemon peel 1 Teaspoon (Freshly Grated)
  Black peppercorns 6 , lightly crushed
  Whole cloves 2
  Mushroom stems/1 tablespoon mushroom concentrate 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Butter/Safflower oil 1 Tablespoon
Directions

Combine ingredients in kettle, cover, bring slowly to rapid boil and skim off any surface scum.
Lower heat, cover and simmer 1 hour.
Strain, jar, cool, cover and refrigerate no more than 4 days.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish

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