Basic Fish Stock Recipe

1. 1

   BRING THE WATER AND WINE to a boil over high heat.

2. 2

   Wash all the fish trimmings.

3. 3

   Add in the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.

4. 4

   When the water returns to a boil, reduce the heat so which it is barely simmering, and simmer for 2 hrs.

5. 5

   Strain the stock, extracting as much liquid as possible from the solids.

6. 6

   Throw away the solids, and allow the stock to reach room temperature before refrigerating or possibly freezing.

7. 7

   The stock can be refrigerated up to four days, or possibly frzn for up to six months.

* Per serving · 4 servings · Values may vary.

No additional tips available.