Fish Stock Recipe
Are you looking for a yummy Fish Stock recipe that will make your guests come back to your door-step time and again? The most important ingredient in Fish Stock is Fish. Treat your family to this delicious Fish Stock. They are going to simply adore it.
Ingredients
1 3/4 pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder
2 medium onions, cut into wedges
3 ribs celery, cut into 2-inch pieces
10 cups cold water
2 slices lemon
3/4 teaspoon dried thyme leaves, crushed
8 black peppercorns
3 fresh parsley sprigs
1 bay leaf
1 clove garlic
Directions
Rinse fish; cut out gills and discard.
Combine fish skeletons and heads, onions and celery in stockpot or Dutch oven.
Add remaining ingredients.
Bring to a boil over high heat.
Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
Remove stock from heat and cool slightly.
Strain stock through large sieve or colander lined with several layers of dampened cheesecloth, removing all bones, vegetables and seasonings; discard.
Use immediately or refrigerate in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
Combine fish skeletons and heads, onions and celery in stockpot or Dutch oven.
Add remaining ingredients.
Bring to a boil over high heat.
Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
Remove stock from heat and cool slightly.
Strain stock through large sieve or colander lined with several layers of dampened cheesecloth, removing all bones, vegetables and seasonings; discard.
Use immediately or refrigerate in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
