Basic Fish Stock
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
water
|
*
|
| 1 | cup |
white wine
dry |
*
|
| 4 | pounds |
fish
trimmings |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | each |
onions
peeled, halved |
|
| 2 | each |
celery stalks
halved |
|
| 4 | sprigs |
parsley leaves
|
|
| 2 | sprigs |
thyme
thyme |
*
|
| 6 | each |
peppercorns
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
water
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 1.8 | kg |
fish
trimmings |
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | each |
onions
peeled, halved |
|
| 2 | each |
celery stalks
halved |
|
| 4 | sprigs |
parsley leaves
|
|
| 2 | sprigs |
thyme
thyme |
*
|
| 6 | each |
peppercorns
|
*
|
Directions
Bring the water and wine to a boil over high heat.
Wash all the fish trimmings.
Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
Strain the stock, extracting as much liquid as possible from the solids.
Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.
Makes 3 qts. The stock can be refrigerated up to four days, or frozen for up to six months.
