Basic Fish Stock Recipe
Ingredients
| Lemon Slices | 2 | |
| Parsley stalks | 2 | |
| Onion | 1/4 Medium | |
| 1 1/2 pounds inexpensive whitefish | ||
| Fish | 1 pound | |
| Vermouth | 1/2 Cup (16 tbs) | |
| Peppercorns | 3 | |
Directions
Place lemon, parsley, onion, fish, and bones in 4-quart saucepan.
Add vermouth, peppercorns, and enough water to cover.
Cover saucepan; bring to fast, rolling boil.
Remove cover; remove scum.
Add 1/2 cup cold water; bring to boil.
Reduce heat; boil slowly about 15 minutes, until lemon and onion are slightly transparent and fish flakes easily.
Strain thoroughly
Add vermouth, peppercorns, and enough water to cover.
Cover saucepan; bring to fast, rolling boil.
Remove cover; remove scum.
Add 1/2 cup cold water; bring to boil.
Reduce heat; boil slowly about 15 minutes, until lemon and onion are slightly transparent and fish flakes easily.
Strain thoroughly
Chef
