Recipe
Additional info: Makes about 2-1/2 cups
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FISH STOCK
Serves: 4
Preparation time: 20 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 0 minutes Additional info: Makes about 2-1/2 cups
Ingredients
- 1 carrot, chopped
- 1 celery stalk with leaves, chopped
- 5 black peppercorns
- 2 sprigs parsley
- 1 bay leaf
- 1 sprig fresh thyme
- 3 whole cloves
- strip lemon rind
- 1 lb. lean fish bones and trimmings (cod, halibut, bass) Do not use mackerel, mullet, or salmon in this recipe; their taste is too strong.)
Preparation
- Place water, onion, carrot, and celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for just 15 minutes, no longer. Skim the surface of the soup, strain the stock, and refrigerate or freeze.
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on The World Cuisine
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