Thursday, February 3, 2011

Fish Stock

Fish Stock


2 pounds bones and trimmings(excluding gills)
   of any white fish
1 cup sliced Onion
1 cup sliced Celery
1 bay Leaf
6 sprigs Parsley
1/2 tsp Thyme
2 tbsp Lemon juice
3 whole Cloves
1/2 tsp Salt(optional)
 1/4 tsp freshly ground black pepper
6 cups Cold water
1 cup dry White wine


1. In a heavy saucepanm combine the bones and trimmings, onion, celery
    bay leaf, parsley, thyme, lemon juice, cloves salt (if desired), and pepper
    Cover the pan tightly, and let the ingredients steam in their own moisture over
     moderately low heat for 5 minutes
2. Add the water and wine. Bring the stock to boil, reduce the heat, skim off any
    froth, and simmer the stock for 20 minutes
3. Pour the stock through a fine strainer or sieve, pressing all the liquid from the solids

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