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Recipe

FISH STOCK

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.
Print Recipe
on The World Cuisine
 
 

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