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Stock: Fish Stock




Source of Recipe


bhg


List of Ingredients




� 1-1/2 to 2 pounds fresh or frozen fish heads and tails
� 1 medium carrot, chopped (1/2 cup)
� 1 stalk celery with leaves, chopped
� 1 small onion, chopped (1/3 cup)
� 3 sprigs parsley
� 1 bay leaf
� 3 whole black peppers
� 6-1/2 cups cold water
� 1/2 cup dry white wine or water
� 1 tablespoon lemon juice


Recipe



1. Thaw fish heads and tails, if frozen; rinse. Place in a 4-quart Dutch oven with vegetables, parsley, bay leaf, peppers, and 3/4 teaspoon salt. Add water, wine, and lemon juice.

2. Bring to boiling. Reduce heat� simmer, covered for 45 minutes. Strain through cheesecloth. Use as directed in recipe. Store unused stock in the refrigerator for three days or in the freezer for up to 6 months.


Makes 7 cups.