Sausalito Fish Stock Recipe
Summary
Ingredients
3 cups water
1 cup rice vinegar
2 pounds fish heads, bones, and shells
1/4 cup lightly packed fresh parsley
1 bay leaf
1/4 cup fresh thyme or 1 tablespoon dried thyme, secured in cheesecloth
1/2 cup sliced onions
2 cloves garlic
5 peppercorns
Directions
Combine all ingredients in a large stockpot.
Bring to a boil and skim off any foam that rises to the surface.
Reduce heat, cover, and simmer gently for 1 1/2 hours.
Strain, cool, cover, and refrigerate or freeze.
Bring to a boil and skim off any foam that rises to the surface.
Reduce heat, cover, and simmer gently for 1 1/2 hours.
Strain, cool, cover, and refrigerate or freeze.
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