Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 to 3 pounds fish bones, heads and tails

  2. 6 cups water

  3. 2 cups dry white wine

  4. 2 medium onions, thinly sliced (or 1 medium onion and 1 leek, thinly sliced)

  5. 1 carrot, thinly sliced

  6. 6 parsley sprigs

  7. 1 bay leaf

  8. 4 black peppercorns

Instructions Jump to Ingredients ↑

  1. Rinse fish parts; remove gills, if necessary. Crack large bones. Place trimmings and bones in a large kettle. Add water and wine. Bring to a boil. Boil gently 5 minutes, skimming foam from surface until surface is clear. Reduce to a simmer. Add onion, leek (if using),carrot, parsley and bay leaf. Simmer 20 minutes, skimming foam from surface until surface is clear. Add peppercorns. Simmer 10 minutes longer. Strain stock through a fine colander or sieve lined with several layers of cheesecloth. Discard bones and vegetables. Season stock when used in a soup, stew or sauce.

Comments

882,796
Send feedback