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Quick Fish Stock

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  Fish bones 2 Pound
  Butter 2 Tablespoon
  Celery stalks with leaves 2 , chopped
  Onion 14 , quartered
  Carrot 1 , cut in thick slices
  Thyme sprig 1
  Parsley sprigs 4
  Bay leaf 1
  Peppercorns 1 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Water 5 Cup (80 tbs)

Place fish bones and butter in large saucepan. Cover and cook 6 minutes over medium heat, stirring once.
Add vegetables and seasonings; cover and cook 6 minutes.
Pour in wine and water; season well. Bring to boil over medium heat. Continue cooking 18 minutes over low heat.
Strain liquid and let cool. Cover stock with sheet of plastic wrap so that it touches surface. The stock will keep 4 to 5 days in refrigerator.

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