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Fish stock - john folse
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| Artist: |
_ |
| Categories: |
Fish, Seafood, Soups & Stews |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | 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
| tsp | Dry thyme | | | 6 ea Black peppercorns | | | 1 ea Lemon, sliced | | 1
| gal | Cold water | | 3
| cup | Dry white wine |
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Procedures:
| 1 | 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. | | 2 | Combine all ingredients in a two gallon stock pot. | | 3 | Bring to a rolling boil, reduce to simmer and cook for forty-five minutes. | | 4 | During the cooking process, skim off all impurities that rise to the surface. | | 5 | Add water if necessary to retain volume. | | 6 | Strain through fine cheese cloth or strainer. | | 7 | Return stock to low boil and reduce to two quarts. |
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