🫙 From the Spice Rack
Fish Stock- John Folse
2 lb Fish bones, heads included 2 ea Diced onions 2 ea Diced carrots 2 ea Diced celery stalks 6 ea Cloves diced garlic 4 ea Sprigs parsley 2 ea Bay leaves 1 t Dry thyme 6 ea Black ...
maineasy
Ingredients8 items
Ingredients
- 2lbfish bones, heads included
- 2ea diced onions
- 2ea diced carrots
- 2ea diced celery stalks
- 6ea cloves diced garlic
- 4ea sprigs parsley
- 2ea bay leaves
- 1tsp dry thyme
Directions
- 1
2 lb Fish bones, heads included 2 ea Diced onions 2 ea Diced carrots 2 ea Diced celery stalks 6 ea Cloves diced garlic 4 ea Sprigs parsley 2
- 2
Combine all ingredients in a two gallon stock pot
- 3
Bring to a rolling boil, reduce to simmer and cook for forty-five minutes
- 4
During the cooking process, skim off all impurities that rise to the surface
- 5
Add water if necessary to retain volume
- 6
Strain through fine cheese cloth or strainer
- 7
Return stock to low boil and reduce to two quarts.