Fish Stock Or Fumet
|Fish bones and heads||2 Pound (Gills Removed)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped celery with leaves||1⁄2 Cup (8 tbs)|
|Sliced onion||2 Ounce|
|Lemon juice||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Fresh parsley sprig||2|
Rinse the fish bones and heads thoroughly under running water.
Combine with remaining ingredients in large saucepan.
Simmer 30 to 40 minutes, skimming off foam.
Strain, pressing out juices.
Adjust seasonings, if desired.
Use in recipes calling for fish stock.