Fish Stock Recipe
Ingredients
1 Spanish onion, quartered
2 carrots, sliced into chunks
2 stalks celery, including greens, sliced
8 sprigs fresh parsley
1 teaspoon dried thyme
1 bay leaf
2 cups dry white wine
8 cups cold water
Bones and heads of 5-6 white-fleshed fish (such as flounder or sole)
Salt and pepper to taste
Directions
1. Combine all the ingredients except salt and pepper in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for 30 minutes, stirring occasionally.
2. Strain the soup and discard solids. Add salt and pepper to taste.
3. Cover and refrigerate until ready to use.
2. Strain the soup and discard solids. Add salt and pepper to taste.
3. Cover and refrigerate until ready to use.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
