Quick Fish Stock Recipe
Ingredients
| 2 lbs fish bones | ||
| Butter | 2 Tablespoon | |
| 2 celery stalks with leaves, chopped | ||
| Onion | 14 , quartered | |
| 1 carrot, cut in thick slices | ||
| Sprig thyme | 1 | |
| Parsley sprigs | 4 | |
| Bay Leaf | 1 | |
| Peppercorns | 1 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Water | 5 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place fish bones and butter in large saucepan. Cover and cook 6 minutes over medium heat, stirring once.
Add vegetables and seasonings; cover and cook 6 minutes.
Pour in wine and water; season well. Bring to boil over medium heat. Continue cooking 18 minutes over low heat.
Strain liquid and let cool. Cover stock with sheet of plastic wrap so that it touches surface. The stock will keep 4 to 5 days in refrigerator.
Add vegetables and seasonings; cover and cook 6 minutes.
Pour in wine and water; season well. Bring to boil over medium heat. Continue cooking 18 minutes over low heat.
Strain liquid and let cool. Cover stock with sheet of plastic wrap so that it touches surface. The stock will keep 4 to 5 days in refrigerator.
Chef
