Locke-ober Fish Stock Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 large: Onion, diced
Fresh-squeezed,
1: Celery stalk, chopped
1 cup: Dry white wine,
1 ounce: Butter,
1 dash: Salt, to taste
2 lbs: Fish bones and trimmings,
1 dash: Black pepper, to taste
2 tbsp: Lemon juice, use
1 quart: Water,
Directions:
This stock is versatile and easy to prepare. Freezes well.
In a medium pot, cook onion and celery in butter until transparent.
Add fish bones and trimmings, lemon juice and wine, salt and pepper.
Cook until wine is reduced by 1/2, then add water. Bring to a boil
and simmer for one hour. Strain through a fine strainer. Use at once
or freeze until needed.
Makes approximately one quart fish stock.
Recipe By : Locke-Ober, Boston, MA
From: Marjorie Scofield Date: 10-08-95 (03:42) (160)
Fido: Recipes
Source from luhu.jp
In a medium pot, cook onion and celery in butter until transparent.
Add fish bones and trimmings, lemon juice and wine, salt and pepper.
Cook until wine is reduced by 1/2, then add water. Bring to a boil
and simmer for one hour. Strain through a fine strainer. Use at once
or freeze until needed.
Makes approximately one quart fish stock.
Recipe By : Locke-Ober, Boston, MA
From: Marjorie Scofield Date: 10-08-95 (03:42) (160)
Fido: Recipes
Source from luhu.jp