Recipes

Fish Stock

A basic fish stock made with fish bones and trimmings, parsley, lemon juice and white wine.

Yield: 4 cups

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Ingredients

4 pounds fresh fish bones, heads, trimmings of white fish such as halibut, whiting, flounder or fresh or cooked shellfish shells, shrimp heads, tails, etc.
2 thinly sliced onions
12 - 16 parsley stems (don't use the leaves as they will cloud the broth)
2 teaspoons fresh lemon juice
1/2 teaspoon salt
2 cups dry white wine
Cold water to cover the ingredients

Instructions

Combine all ingredients in a 6 - 8 quart stock pot. Bring to a simmer, skim, then simmer uncovered for 30 minutes. Strain through a fine sieve, taste and adjust seasonings as needed.

Store refrigerated for up to 3 days or freeze for up to one month.

Posted: 5/9/2011 11:06:33 AM

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