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Basic Fish Stock

Healthycooking's picture
Ingredients
  Heads bones and trimmings from fish 2 Pound (From Fish Such As Cod, Flounder, Or Salmon)
  Water 3 Quart
  Carrots 2 , cut into 2 inch pieces
  Onion 1 Large, quartered but not peeled
  Pared lemon zest piece 1 (2 Inch Size)
  Pared orange zest piece 1 (2 Inch Size)
  Black peppercorns 8
  Bay leaf 1
  Parsley stems 2
Directions

GETTING READY
1. Rinse the fish parts and trimmings under cold water.
2. Cut them into 3-inch pieces.

MAKING
3. In a large stockpot, place the fish parts and trimmings.
4. Cover the fish with the water.
5. Bring the pot to a boil over moderate heat.
6. Reduce the heat and with a large slotted spoon, skim off and discard the gray scum that rises to the surface.
7. Add the carrots, onion, lemon and orange zest, peppercorns, and herbs to the stockpot.
8. Return the mixture to a boil.

SERVING
10. Strain the fish stock before using it as an ingredient in cooking. It is not served on its own.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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