Quick fish stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | Shallots; roughly chopped | |
| 1 | Garlic head; cut in half | |
| ½ | cup | Roughly-chopped fennel stalks |
| 4 | Black peppercorns | |
| 1 | Carrot; roughly chopped | |
| Fish bones from 1 or 2 fish; roughly chopped | ||
| ½ | cup | White wine |
| 2½ | cup | Water |
Directions
Heat saucepan over medium heat. Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes. Add fish bones and continue to saute for 5 minutes then add wine and water. Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate. This recipe yields 1 to 1½ cups.
Source: "CHEF DU JOUR - (Show # DJ-9569) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..." Yield: "1 to 1 ½ cups" Recipe by: Cheryl Smith
Converted by MM_Buster v2.0l.