Fish Stock Recipe
Do you want best of all Fish Stock recipe? If you have plenty of Fish on hand then Fish Stock is the thing to make. It is an effortless Appetizer. I am certain both of us will be in agreement that this Fish Stock is truly delectable.
Ingredients
2 cups each white wine and water
2 pounds fish heads, bones, shells from non-oily fish
1 onion, chopped
3 sprigs parsley
1 bay leaf
1 sprig thyme
2 tablespoons fresh lemon juice
1 teaspoon minced fresh tarragon
1 teaspoon freshly grated lemon peel
6 black peppercorns, lightly crushed
2 whole cloves
1/2 cup mushroom stems, or 1 tablespoon mushroom concentrate
1 teaspoon salt
1 tablespoon butter or safflower oil
Directions
Combine ingredients in kettle, cover, bring slowly to rapid boil and skim off any surface scum.
Lower heat, cover and simmer 1 hour.
Strain, jar, cool, cover and refrigerate no more than 4 days.
Lower heat, cover and simmer 1 hour.
Strain, jar, cool, cover and refrigerate no more than 4 days.
