Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 qt Water 2 Stalks celery, halved
1 c Dry white wine 4 Sprigs parsley
4 lb Fish trimmings 2 Sprigs thyme (or 1/2 t dried
2 tb Lemon juice 6 Peppercorns
1 Onion peeled/halved

BRING THE WATER AND WINE to a boil over high heat. Wash all the fish
trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley,
thyme and peppercorns to the pot. When the water returns to a boil, reduce
the heat so that it is barely simmering, and simmer for 2 hours. Strain the
stock, extracting as much liquid as possible from the solids. Discard the
solids, and allow the stock to reach room temperature before refrigerating
or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or
frozen for up to six months.

Browse by categories