Basic Fish Stock Recipe - Cooking Index
Basic Fish Stock Recipe - Cooking Index
| 9 lbs | Fish bones - from any firm-fleshed fish such as bass rockfish, halibut | |
| 4 x | Water | |
| 8 oz | Yellow onions - coarsely chopped | |
| 1 lb | Carrots - coarsely chopped | |
| 1 1/2 cups | White onions, coarsely chopped | |
| 1/4 cup | Parsley - loosely packed | |
| 4 sections | Fresh thyme =or= | |
| 1/2 tablespoon | - dried thyme | |
| 2 x | Bay leaves - (preferably imported | |
| 4 | Garlic cloves - lightly crushed | |
| And left unpeeled | ||
| 1 tablespoon | Whole black peppercorns | |
| Salt to taste |
RINSE THE FISH BONES well under cold running water. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer. Cook for 10 minutes, skimming scum off the surface frequently.
Add the rest of the ingredients and simmer for 1 hour. Remove the fish bones and vegetables with a slotted spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool and skim the surface.
Divide in small containers and freeze for future use.
Makes 4 Quarts
Source:
Lorenza De' Medici
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