Fish Stock- John Folse

FISH STOCK - JOHN FOLSE

1 Preparation Time :

Categories : Soups Seafood

Amount Measure Ingredient -- Preparation Method -- -- --

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 peppercorns

1 ea Lemon, sliced

1 ga Cold water

3 c Dry white wine

Ask your seafood supplier to reserve two pounds of

white fish bones and heads or two pounds of whole

inexpensive white fish for this stock. Combine all

ingredients in a two gallon stock pot. Bring to a

rolling boil, reduce to simmer and cook for forty-five

minutes. During the cooking process, skim off all

impurities that rise to the surface. Add water if

necessary to retain volume. Strain through fine cheese

cloth or strainer. Return stock to low boil and reduce

to two quarts. - - - - - - - - - - - - - - - - - -