Fish Stock
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
44
Spice
60
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot
2
Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour
3
While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface
4
Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath
5
Refrigerated and covered, the fish stock should keep well for up to 1 week
6
The stock can also be kept frozen as long as 6 months