Fish Stock a La Normandy

1. 1

   One hour before starting stock, immerse the fish pieces in cold water and let soak then drain and proceed.

2. 2

   Melt the butter in a large heavy pot ( 4 - 5 quarts).

3. 3

   Add fish, cover and cook over low heat 5 minutes, until fish flesh turns white.

4. 4

   Add the remaining ingredients, cover and cook for five to ten minutes, adding the wine after about five minutes.

5. 5

   Add 2 quarts of cold water and bring to a boil.

6. 6

   As soon as it begins to boil, reduce heat and simmer gently for about thirty minutes, skimming occasionally.

7. 7

   Strain and refrigerate or freeze according to your needs.

8. 8

   Note: If you make this in a stockpot with a colander insert, straining out and discarding the solids will be simplified and the stock itself will be much easier to strain.

* Per serving · 4 servings · Values may vary.

No additional tips available.