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Basic Fish Stock

Canadian.Recipes's picture
Ingredients
  Fish bones/Fish heads 2 Pound, cut in pieces
  Onion 1 , sliced
  Carrot 1 Large, sliced
  Celery stalks 2 , sliced
  Bouquet garni 1 (3 Sprigs Of Parsley 2 Sprigs Thyme, And 1 Hay Leaf Tied Together With String)
  Black peppercorns 1⁄2 Teaspoon
  Water 6 Cup (96 tbs) (More If Needed)
Directions

WASH THE FISH bones and heads thoroughly in cold water; remove and discard gills if they are still present.
COMBINE THE FISH bones, onion, carrot, celery, bouquet garni, and peppercorns in a stockpot.
Add the water; it should completely cover the other ingredients.
Bring slowly to a boil, and simmer, uncovered, for 20 minutes.
Use a large spoon to skim off scum that rises to the top.
STRAIN THE STOCK through a fine sieve or a colander lined with cheesecloth, discarding the solids.
Chill and use within a few days, or freeze for up to 1 month.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Everyday, Healthy

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