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Fish Stock

creative.chef's picture
Ingredients
  Spanish onion 1 , quartered
  Carrots 2 , sliced into chunks
  Celery stalks 2 , sliced (Including Greens)
  Parsley sprig 8
  Dried thyme 1 Teaspoon
  Bay leaf 1
  Dry white wine 2 Cup (32 tbs)
  Cold water 8 Cup (128 tbs)
  White fish bones 6 (Of 5-6 Fish, Such As Flounder Or Sole)
  White fish head 6 (Of 5-6 Fish, Such As Flounder Or Sole)
  Salt To Taste
  Pepper To Taste
Directions

1. Combine all the ingredients except salt and pepper in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for 30 minutes, stirring occasionally.
2. Strain the soup and discard solids. Add salt and pepper to taste.
3. Cover and refrigerate until ready to use.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish

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