• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Fish Stock

    Add to MenuAdd to Calendar

    Source: www.cookingrecipes4u.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, P
    MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 9 lb Fish bones

    2. -from any firm-fleshed - whitefish, such as: -Sea bass, Rockfish, Halibut 4 qt Water

    3. 8 oz Yellow onions;

    4. - coarsely chopped 1 lb Carrots; coarsely chopped

    5. 4 oz Shallots; coarsely chopped

    6. 1 c Coarsely chopped leeks

    7. white part only 1/4 c Parsley; loosely packed

    8. 4 Sprigs fresh thyme; -

    9. 1/2 tb -dried thyme

    10. 2 Whole bay leaves

    11. -(preferably imported) 4 Garlic cloves

    12. - lightly crushed - and left unpeeled 1 tb Whole black peppercorns

    Instructions Jump to Ingredients ↑

    1. Salt to taste RINSE THE FISH BONES well under cold running water. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer. Cook for 10 minutes, skimming frequently. Add the rest of the ingredients and simmer for 1 hour. Remove the fish bones and vegetables with a slotted spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool and skim the surface. Divide in small containers and freeze for future use. Makes 4 Quarts

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback