Fish Stock

Recipe look good to you?     

Fish Stock Ingredients

2 tb Unsalted butter	3 lb Fish bones; washed, cut into
1 md White onion; sliced	(preferably non-oily type
1 Celery stalk; sliced	Bass or snapper)
1 Leek; white and light green	Water; to cover fish bones
8 Shallots; sliced	5 Bay leaves
1/2 bn Parsley	1 ts Dried thyme
1 ts Salt	1 ts Dried tarragon
2 c Dry white wine	1 ts Cracked peppercorns

Instructions for Fish Stock

Melt butter in a large heavy stockpot or saucepan over moderate heat. Cook onion, celery, leeks, shallots, parsley, and salt just until soft, about 5 minutes. Add wine, turn heat to high and reduce by half. Add bones and about 1 1/2 gallons or enough water to cover. Bring to a boil. Skim off and discard foam that rises to top. Add remaining spices and cook at a simmer, uncovered, 1 1/2 hours. Strain by lifting liquid out with a ladle. Discard solids. Set aside to cool to room temperature. Store in sealed containers in refrigerator 2 days or freeze indefinitely. This recipe yields about 2 quarts of stock. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

More like this...

Basic Fish Stock

Dashi (Fish Stock)

Fish Stock

Fish Stock

Locke-Ober Fish Stock