| How To Cook: |
|
|
1. Combine the fish trimmings, onion, parsley, bay leaf and sale in a 2- to 3-quart glass, enameled or stainless-steel saucepan.
|
2. Pour in the water and bring to a boil over high heat. Reduce the heat to low, partially cover the pan, and simmer for 30 minutes.
|
3. Strain the stock through a fine sieve set over a deep bowl, pressing down hard on the fish trimmings with the back of a spoon to extract their juices before discarding them. Cover tightly and refrigerate until ready to use.
|
4. Fish stock may be frozen and stored in the freezer for months; it may be kept in the refrigerator for about a week if brought to a boil every second day.
|
|
