Fish Stock Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
9 lbs: Fish bones from any firm-fleshed whitefish, such as: Sea bass, Rockfish, Halibut
4 quart: Water,
8 ounce: Yellow onions, coarsely chopped
1 lbs: Carrots, coarsely chopped
4 ounce: Shallots, coarsely chopped
1 cup: Coarsely chopped leeks *,
* white part only,
1/4 cup: Parsley, loosely packed
4 Sprigs: fresh thyme, -=OR=-
1/2 tbsp: -dried thyme,
2: Whole bay leaves, preferably imported
4: Garlic cloves lightly crushed and left unpeeled,
1 tbsp: Whole black peppercorns,
Salt to taste,
Directions:
RINSE THE FISH BONES well under cold running water. Place the bones
in a large stockpot, cover with water and bring the mixture to a
simmer. Cook for 10 minutes, skimming frequently. Add the rest of the
ingredients and simmer for 1 hour. Remove the fish bones and
vegetables with a slotted spoon. Strain the stock through a
cheesecloth-lined strainer. Allow to cool and skim the surface.
Divide in small containers and freeze for future use. Makes 4 Quarts
Source from luhu.jp
in a large stockpot, cover with water and bring the mixture to a
simmer. Cook for 10 minutes, skimming frequently. Add the rest of the
ingredients and simmer for 1 hour. Remove the fish bones and
vegetables with a slotted spoon. Strain the stock through a
cheesecloth-lined strainer. Allow to cool and skim the surface.
Divide in small containers and freeze for future use. Makes 4 Quarts
Source from luhu.jp