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Fish stock
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Fish, Seafood, Soups & Stews |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 9
| lbs | Fish bones, from any firm | | | -fleshed whitefish such as: | | | -Sea bass, Rockfish, Halibut | | 4
| quart | Water | | 8
| oz | Yellow onions, coarsely | | | - chopped | | 1
| lbs | Carrots, coarsely chopped | | 4
| oz | Shallots, coarsely chopped | | 1
| cup | Coarsely chopped leeks * | | | - white part only | | 1/4
| cup | Parsley, loosely packed | | 4
| | Sprigs fresh thyme, or: | | 1/2
| tbsp | -dried thyme | | 2
| | Whole bay leaves, preferably | | | -imported | | 4
| | Garlic cloves, lightly | | | - crushed and left unpeeled | | 1
| tbsp | Whole black peppercorns | | | Salt to taste |
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Procedures:
| 1 | Rinse the fish bones well under cold running water. | | 2 | Place the bones in a large stockpot, cover with water and bring the mixture to a simmer. | | 3 | Cook for 10 minutes, skimming frequently. | | 4 | Add the rest of the ingredients and simmer for 1 hour. | | 5 | Remove the fish bones and vegetables with a slotted spoon. | | 6 | Strain the stock through a cheesecloth-lined strainer. | | 7 | Allow to cool and skim the surface. | | 8 | Divide in small containers and freeze for future use. | | 9 | Makes 4 quarts ken hom prodigy guest chefs cookbook |
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