Locke-ober fish stock
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion -- diced |
| 1 | Celery stalk -- chopped | |
| 1 | ounce | Butter |
| 2 | pounds | Fish bones and trimmings |
| 2 | tablespoons | Lemon juice -- use |
| Fresh-squeezed | ||
| 1 | cup | Dry white wine |
| 1 | dash | Salt -- to taste |
| 1 | dash | Black pepper -- to taste |
| 1 | quart | Water |
Directions
This stock is versatile and easy to prepare. Freezes well.
In a medium pot, cook onion and celery in butter until transparent.
Add fish bones and trimmings, lemon juice and wine, salt and pepper.
Cook until wine is reduced by ½, then add water. Bring to a boil and simmer for one hour. Strain through a fine strainer. Use at once or freeze until needed.
Makes approximately one quart fish stock.
Recipe By : Locke-Ober, Boston, MA From: Marjorie Scofield Date: 10-08-95 (03:42) (160) Fido: Recipes