Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fish Heads And Bones Sliced
1 c Dry White Wine 1 ea Bouquet Garni
1 lg Onion, Sliced Salt To Taste
1 lg Carrot, Scrubbed, Unpeeled, 5 c Water
-And

Fish stock is simmered longer than court bouillon, but rarely for more than
20 minutes. Most chefs feel that a longer cooking time makes the stock
bitter.

Place all the ingredients in a large heavy kettle and simmer over low heat
for 20 minutes, skimming if you wish.

Strain through a cheesecloth lined strainer.

Yield: About 5 cups

From The Complete Book Of Sauces by Sallie Y. Williams

Browse by categories