Cheater's fish stock

Yield: 4 1/2 cups

Measure Ingredient
1 small Onion; minced
1 medium Carrot; peeled and minced
2 \N Celery ribs; minced
8 \N Parsley stems; chopped
1 cup Dry white wine
3 \N 8-oz bottles clam juice
3 cups Water
1 \N Dried chili pepper
2 larges Bay leaves
8 \N Black peppercorns
½ teaspoon Dried thyme
1 tablespoon Fresh lemon juice

Bring all the ingredients to a boil; simmer to blend flavors (no skimming necessary), about 30 minutes. Strain through cheesecloth, pressing solids with the back of a spoon to extract as much liquid as possible. Use in place of regular fish stock.

Note: clam juice is extremely salty, so don't add salt to the base until after you've brought the doctored clam juice and base to a simmer.

Cook's Illustrated Nov/Dec 94

Submitted By DIANE LAZARUS On 12-20-94

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