Basic Fish Stock - *p Cooking Class Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 quart: Water,
1 cup: Dry white wine,
4 lbs: Fish trimmings,
2 tbsp: Lemon juice,
1: Onion peeled/halved,
2 Stalks: celery, halved
4 Sprigs: parsley,
2 Sprigs: thyme, (or 1/2 t dried
6: Peppercorns,
Directions:
BRING THE WATER AND WINE to a boil over high heat. Wash all the fish
trimmings. Add the fish trimmings, lemon juice, onion, celery,
parsley, thyme and peppercorns to the pot. When the water returns to
a boil, reduce the heat so that it is barely simmering, and simmer
for 2 hours. Strain the stock, extracting as much liquid as possible
from the solids. Discard the solids, and allow the stock to reach
room temperature before refrigerating or freezing. Makes 3 qts. The
stock can be refrigerated up to four days, or frozen for up to six
months.
Source from luhu.jp
trimmings. Add the fish trimmings, lemon juice, onion, celery,
parsley, thyme and peppercorns to the pot. When the water returns to
a boil, reduce the heat so that it is barely simmering, and simmer
for 2 hours. Strain the stock, extracting as much liquid as possible
from the solids. Discard the solids, and allow the stock to reach
room temperature before refrigerating or freezing. Makes 3 qts. The
stock can be refrigerated up to four days, or frozen for up to six
months.
Source from luhu.jp
Tags
Seafood