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Fish Stock

Ingredients
  Whitefish 2 Pound
  Peppercorns 2
  Whole clove 1
  Parsley sprigs 1
  Bay leaf 1
  Carrot 1 Tablespoon, diced
  Celery 1 Tablespoon, diced
  Onion 1 Tablespoon, diced
Directions

Cut the whitefish into small pieces into a Dutch oven and add 1 1/4 quarts water and remaining ingredients.
Bring to a boil, then reduce the heat and cover.
Simmer for about 1 hour, then strain through several thicknesses of cheesecloth.
Bring to a boil again and pour into a hot sterilized pint jar, allowing 1 inch at the top.
Adjust caps and process at 10 pounds pressure.
Fish stock may be used for soups, chowders, creamed mixtures and bisques.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Fish
Interest: 
Healthy

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