Recipe Seafood Basic Fish Stock - Cooking Class
 

Basic Fish Stock - Cooking Class Hot

A recipe for Basic Fish Stock - Cooking Class. Follow the simple recipe instructions for Basic Fish Stock - Cooking Class shared by other home cooking experts.


Ingredients

4 qt Water

1 c. Dry white wine

4 lb. Fish trimmings

2 Tbs. Lemon juice

1 Onion peeled/halved

2 Stalks celery, halved

4 Sprigs parsley

2 Sprigs thyme (or 1/2 Tsp. dried)

6 Peppercorns


Directions

Being 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.

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0 of 0 people found the following review helpful

I think good, homemade fish stock needs just the right spices and herbs to make it work. Although I haven't tried this yet, it looks like a good mix of both.

 
 

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