Fish stock - john folse
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fish bones, heads included |
| 2 | Diced onions | |
| 2 | Diced carrots | |
| 2 | Diced celery stalks | |
| 6 | Cloves diced garlic | |
| 4 | Sprigs parsley | |
| 2 | Bay leaves | |
| 1 | teaspoon | Dry thyme |
| 6 | Black peppercorns | |
| 1 | Lemon, sliced | |
| 1 | gallon | Cold water |
| 3 | cups | Dry white wine |
Directions
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. Combine all ingredients in a two gallon stock pot. Bring to a rolling boil, reduce to simmer and cook for forty-five minutes.
During the cooking process, skim off all impurities that rise to the surface. Add water if necessary to retain volume. Strain through fine cheese cloth or strainer. Return stock to low boil and reduce to two quarts.