Fish Stock

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	White onion - sliced (medium)
1		Celery stalk - sliced
1		Leek, white and light green parts only - sliced
8		Shallots - sliced
1/2		Parsley
1 teaspoon	5ml	Salt
2 cups	474ml	Dry white wine
3 lbs	1362g / 48oz	Fish bones, washed - cut into chunks
		(preferably non-oily type like halibut - bass or snapper)
		Water - to cover fish bones
5		Bay leaves
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried tarragon
1 teaspoon	5ml	Cracked peppercorns

Recipe Instructions

Melt butter in a large heavy stockpot or saucepan over moderate heat. Cook onion, celery, leeks, shallots, parsley, and salt just until soft, about 5 minutes. Add wine, turn heat to high and reduce by half.

Add bones and about 1 1/2 gallons or enough water to cover. Bring to a boil. Skim off and discard foam that rises to top. Add remaining spices and cook at a simmer, uncovered, 1 1/2 hours.

Strain by lifting liquid out with a ladle. Discard solids. Set aside to cool to room temperature. Store in sealed containers in refrigerator 2 days or freeze indefinitely.

This recipe yields about 2 quarts of stock.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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