Basic Fish Stock Recipe
Ingredients
| 2 pounds fish heads, bones, and trimmings from fish, such as cod, flounder, or salmon | ||
| Water | 3 Quart | |
| 2 carrots, cut into 2-inch pieces | ||
| 1 large onion, quartered but not peeled | ||
| Lemon zest | 2 Inch, pared | |
| Orange zest | 2 Inch, pared | |
| Black peppercorns | 8 To taste | |
| Bay Leaf | 1 | |
| Parsley stems | ||
Directions
GETTING READY
1. Rinse the fish parts and trimmings under cold water.
2. Cut them into 3-inch pieces.
MAKING
3. In a large stockpot, place the fish parts and trimmings.
4. Cover the fish with the water.
5. Bring the pot to a boil over moderate heat.
6. Reduce the heat and with a large slotted spoon, skim off and discard the gray scum that rises to the surface.
7. Add the carrots, onion, lemon and orange zest, peppercorns, and herbs to the stockpot.
8. Return the mixture to a boil.
SERVING
10. Strain the fish stock before using it as an ingredient in cooking. It is not served on its own.
1. Rinse the fish parts and trimmings under cold water.
2. Cut them into 3-inch pieces.
MAKING
3. In a large stockpot, place the fish parts and trimmings.
4. Cover the fish with the water.
5. Bring the pot to a boil over moderate heat.
6. Reduce the heat and with a large slotted spoon, skim off and discard the gray scum that rises to the surface.
7. Add the carrots, onion, lemon and orange zest, peppercorns, and herbs to the stockpot.
8. Return the mixture to a boil.
SERVING
10. Strain the fish stock before using it as an ingredient in cooking. It is not served on its own.
Chef
