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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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A basic fish stock useable in many other dishes. Ingredients:
8 cups water |
1 teaspoon olive oil |
1-1/2 lbs white fish, heads and bones |
1/4 cup onion; chopped |
1 tablespoon parsley |
1/4 teaspoon salt |
6 whole black peppercorns |
1 dried bay leaf |
1/4 teaspoon dried thyme leaves |
Directions:
1. Place the fish bones and pieces in the boiling water; add the other ingredients. Return to a boil, reduce heat to a simmer and cook for 25 minutes. The oil should help prevent excessive foaming and boiling-over; but watch carefully.
2. Strain hot stock into a quart jars, seal and refrigerate until needed.
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