Fish stock

  • Time cooking time: 15 minutes
  • Yield Makes about 2-1/2 cups

Ingredients

    1 carrot, chopped
    1 celery stalk with leaves, chopped
    5 black peppercorns
    2 sprigs parsley
    1 bay leaf
    1 sprig fresh thyme
    3 whole cloves
    strip lemon rind
    1 lb. lean fish bones and trimmings (cod, halibut, bass) Do not use mackerel, mullet, or salmon in this recipe; their taste is too strong.)

Preparation

    Place water, onion, carrot, and celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for just 15 minutes, no longer. Skim the surface of the soup, strain the stock, and refrigerate or freeze.
Notes
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