Master Recipe For Fish Stock Recipe
Yield: 2 1/2 quartsRecipe by luhu.jp
Ingredients:
3 lbs: Fish trimmings, rinsed cut in 3" pieces
1 medium: Onion, diced small
2 medium: Carrots, diced small
1 large: Celery stalk, diced small
8: Parsley stems, chopped
1 cup: Dry white wine,
1/4: Lemon,
10: Black peppercorns,
2: Bay leaves,
1: Dried chili pepper,
Directions:
Note: Fish heads, tails, and bones are all possibilities for trimming
and can be used for the stock. An equal amount of shrimp and lobster
or crab carcasses can be substituted for the fish bones.
Put all ingredients in a 6-to-8-quart pot. Cover with 2 3/4 quarts
cold water. Bring to a boil over medium heat; simmer slowly for about
1 hour, periodically skimming away scum that rises to the surface.
Strain stock through double thickness of cheesecloth, pressing out as
much liquid as possible with the back of a spoon. Use to make fish
soups, stews, etc. The stock can be cooled and refrigerated for up to
3 days or frozen for up to 3 months.
Cooks Illustrated Nov/Dec 94
Source from luhu.jp
and can be used for the stock. An equal amount of shrimp and lobster
or crab carcasses can be substituted for the fish bones.
Put all ingredients in a 6-to-8-quart pot. Cover with 2 3/4 quarts
cold water. Bring to a boil over medium heat; simmer slowly for about
1 hour, periodically skimming away scum that rises to the surface.
Strain stock through double thickness of cheesecloth, pressing out as
much liquid as possible with the back of a spoon. Use to make fish
soups, stews, etc. The stock can be cooled and refrigerated for up to
3 days or frozen for up to 3 months.
Cooks Illustrated Nov/Dec 94
Source from luhu.jp
Tags
Soups