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Tuesday, May 21, 2013
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Fish Stock
There's something fishy going on -- and it's this fabulous fish stock. Keep a batch on hand to use as a great-tasting base. It's far better than any store-bought brand. Remember, fresh really is best.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
1 quart
Ingredients
1 1/2 lb. white fish fillets 1 onion, sliced 2 celery ribs, with leaves 1 carrot, sliced 1/2 lemon, sliced 1 bay leaf 3 sprigs parsley 6 black peppercorns 1 1/2 quarts water 2/3 cup dry white wine
Methods/steps
Put all ingredients in saucepan. Bring to boil, skimming surface frequently. Lower heat and simmer for 25 minutes. If not using immediately, refrigerate. It can be kept refrigerated for 2 days or frozen for 3 months.
Additional Tips
Ready in 40 min
