Basic fish stock - *p cooking class
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Water |
| 1 | cup | Dry white wine |
| 4 | pounds | Fish trimmings |
| 2 | tablespoons | Lemon juice |
| 1 | Onion peeled/halved | |
| 2 | Stalks celery, halved | |
| 4 | Sprigs parsley | |
| 2 | Sprigs thyme (or 1/2 t dried | |
| 6 | 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.