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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When you are lucky enough to live on the Gulf and get fresh caught fish, don't toss the trimmings. Make stock and freeze. Ingredients:
2 tablespoons of unsalted butter |
1 lb. of bones and trimmings from any white fish/such as sole, flounder, whiting, including the heads, skin, bones with flesh. |
1 onion sliced |
1 celery stalk, cut in one inch pieces including the leaves |
6 sprigs of flat leaf parsley |
1 carrot cut in chunks |
2 tablespoons of lemon juice |
1 bay leave |
1 large sprig of dill |
1/2 teaspoon of salt |
4 cups of cold water (more as needed) |
1 cup of dry white wine |
Directions:
1. In a 6 quart enamel or non aluminum stockpot, melt the butter.
2. Combine bones, trimmings, celery, onion, carrots, and seasonings. Toss in the half of lemon you just juiced too.
3. Cook over medium heat for five minutes.
4. Add the cold water and wine. Bring to a boil and then immediately lower the heat to a simmer and cook for 30 minutes.
5. Skim frequently to clear off the scum that collects on top of the liquid.
6. Make sure all ingredients remain covered in liquid adding water as necessary.
7. DO NOT BOIL.
8. Strain through a colander lined with a dampened cheesecloth, pressing down to extract all the flavor and as much liquid as you can.
9. Freeze in one cup containers. Label them!!!
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