Fish Stock

1. 1

   Rinse the bones and place them and the vegetables into a stockpot.

2. 2

   Add 3 quarts of water and bring to a boil.

3. 3

   Lower the heat and simmer for 20 minutes, skimming off and discarding any foam that forms on top of the liquid.

4. 4

   Strain the liquid, discard the solids, and return the liquid to the pot.

5. 5

   Continue to simmer until the liquid is reduced to 6 cups.

6. 6

   Add the lemon juice and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.