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Quick Fish Stock

Ingredients
  Fresh uncooked fish skeleton and head 1 Medium
  Salt 1 Teaspoon
  Vinegar 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Scrape as much flesh from skeleton as possible

MAKING
2. Poach in 4 cups of boiling water, salt and vinegar for 1 minute and
remove bones. Cool it and reserve liquid
3. If there is any flesh on the skeleton, pull it off and reserve it
4. Return bones to liquid and simmer for 15 minutes
5. Strain liquid
6. Refrigerate and use within three days or may be frozen in air tight containers up to 6 months
 

SERVING
7. Serve with salads

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
4

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