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  Added: Jul 14, 2006  •  Visited (403)  •  Print version Print this recipe (69)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Fish Stock
What You Need:
  • 2 pounds fish trimmings: bones, heads and tails from any white-fleshed fish
  • 1 medium-sized onion, peeled and thickly sliced
  • 4 parsley sprigs
  • 1 bay leaf
  • 1 teaspoon salt
  • 6 cups water

  • 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.

    To Make: about 5 cups
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Caribbean Islands
    Main Ingredient ╗ Fish ╗ Whitefish
    Main Ingredient ╗ Vegetables ╗ Onion
    Main Ingredient ╗ Herbs & Spices ╗ Parsley
    Dish ╗ Sauces & Condiments


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