Double-rich Fish Stock Recipe
Yield: 8 cupsRecipe by luhu.jp
Ingredients:
Bones and heads of 4 medium-sized fish,
2: Onion, s
4: Carrots,
4 Stalks: celery,
2 tbsp: Butter,
1 Bottle: dry white wine,
6: Whole peppercorns,
1 large: Bouquet garni,
Salt,
4 quart: Water,
Directions:
Preheat oven to 350F. Coarsely chop the onions, carrots and celery.
Melt the butter in a roasting pan, then add the vegetables and the
fish trimmings. Roast for 30 minutes. Transfer to a large pot, add
wine, peppercorns, bouquet garni and salt. Add water, bring to a boil
over medium heat. Reduce heat to gentle simmer, and cook for 2-3
hours. The stock should reduce by half. Strain and discard all
solids. Then strain several more times through a coffee filter or
cheesecloth. You should end up with about 8 cups of richly flavored
stock, ready to use. It will also keep, frozen, for up to 6 months.
Saveur May-June 1995
Submitted By DIANE LAZARUS On 06-09-95
Source from luhu.jp
Melt the butter in a roasting pan, then add the vegetables and the
fish trimmings. Roast for 30 minutes. Transfer to a large pot, add
wine, peppercorns, bouquet garni and salt. Add water, bring to a boil
over medium heat. Reduce heat to gentle simmer, and cook for 2-3
hours. The stock should reduce by half. Strain and discard all
solids. Then strain several more times through a coffee filter or
cheesecloth. You should end up with about 8 cups of richly flavored
stock, ready to use. It will also keep, frozen, for up to 6 months.
Saveur May-June 1995
Submitted By DIANE LAZARUS On 06-09-95
Source from luhu.jp