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Fish Stock

New.Wife's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1 Large, chopped
  Celery ribs 2 , chopped
  Carrot 1 , chopped
  Fish 3 Pound (Use Non Oily Variety)
  Water 7 Cup (112 tbs)
  Dry white wine 1 Cup (16 tbs)
  Thyme 1 Teaspoon
  Chopped parsley 1⁄2 Cup (8 tbs)
Directions

Melt butter in a stockpot.
Add onion, celery and carrot; saute1 until onion is tender.
Add remaining ingredients and bring to a boil.
Skim foam and reduce heat.
Simmer for 1 hour.
Strain before using.
Can be frozen.
Makes approxi- mately 3 quarts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday
Servings: 
10

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