Fish Stock
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
59
Spice
41
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 stalks
Celery (coarsely chopped)1 tbsp
Whole Black Peppercorns6 sprigs
Parsley (flat-leaf)4 sprigs
Thyme1
WaterDirections:
1
Place the fish carcass and all other ingredients in an 8-quart stockpot
2
Fill the stockpot with water and bring to a gentle simmer over medium heat
3
When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface
4
Pour the stock mixture through a fine-mesh strainer
5
Discard the vegetables and herbs and use the stock as directed
6
Place the fish carcass and all other ingredients in an 8-quart stockpot
7
Fill the stockpot with water and bring to a gentle simmer over medium heat
8
When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface
9
Pour the stock mixture through a fine-mesh strainer
10
Discard the vegetables and herbs and use the stock as directed