Basic Fish Stock - *P Cooking Class
4 qt Water 1 c Dry white wine 4 lb Fish trimmings 2 tb Lemon juice 1 Onion peeled/halved 2 Stalks celery, halved 4 Sprigs parsley 2 Sprigs thyme (or 1/2 t dried 6 Peppercorns BRING...
Ingredients
- 4qt water
- 1cup dry white wine
- 4lbfish trimmings
- 2tbsp lemon juice
- 1onion peeled/halved
- 2stalks celery, halved
- 4sprigs parsley
- 2sprigs thyme (or 1/2 t dried
Directions
- 1
4 qt Water 1 c Dry white wine 4 lb Fish trimmings 2 tb Lemon juice 1 Onion peeled/halved 2 Stalks celery, halved 4 Sprigs parsley 2 Sprigs t
- 2
Wash all the fish trimmings
- 3
Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot
- 4
When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours
- 5
Strain the stock, extracting as much liquid as possible from the solids
- 6
Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing
- 7
Makes 3 qts
- 8
The stock can be refrigerated up to four days, or frozen for up to six months.