Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
Fish Stock
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Recipe
A tasty, delicate stock that is quick and easy to make.
Yield :
Makes about 1 quart
Prep Time :
10 mins
Cooking Time :
20 mins
Ingredients
- 1½ lb (675g) miscellaneous fish/seafood trimmings (heads, bones, tails), gills removed and any blood rinsed off
- 2 onions, coarsely chopped
- 1 celery stalk
- Few sprigs thyme
- Few sprigs parsley
- 1 bay leaf
Directions
1. Bring the fish trimmings, onions, celery, and 7 cups water just to a boil in a large saucepan over high heat, skimming off any foam that rises to the surface.
2. Add the thyme, parsley, bay leaf, salt, and peppercorns. Partially cover the pan, reduce the heat to medium-low, and simmer for about 20 minutes.
3. Strain the stock into a large bowl. Use immediately, or cool and refrigerate.
Notes
The stock can be cooled and refrigerated for up to 2 days.
Freeze for up to 2 months.
Do not use bones from oily fish, such as mackerel, or the stock will be too cloudy and strongly flavored.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 8 servings.
0kcal (0%)
1mg (0%)
0mg (0%)
0mcg RAE (0%)
3mg
0mg
0g
0g
0g
0g
0mg (0%)
1mg (0%)
0g (0%)
0g (0%)
0mg (0%)
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