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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe makes wonderful homemade fish stock for use as a base for soups, stews, and sauces. It can be frozen for future use. I store it by putting 2 cups into a quart size zip type freezer bag and into the freeze it goes. Read more . Freezing in 2 cup bags allows the ability use small or large amounts. This recipe makes about 3 quarts of stock. Ingredients:
equpiment |
large stock pot |
ingredients |
3 pounds fresh fish heads, bones, and trimmings, rinsed, do not use entrails |
2 medium yellow onions, chopped |
4 celery stalks, chopped |
3 carrots chopped |
2 bay leaves |
1.5 teaspoons coarsely cracked black peppercorns (hammer and zipper bag) |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
2 tablespoons fresh squeezed limejuice |
10 cups water (2.5 quarts) |
2 cups dry white |
Directions:
1. Crack fish heads
2. Place all ingredients in a large stockpot
3. Bring to a boil over medium high heat
4. Reduce heat to medium low and simmer 1 hour
5. Skim foam from surface occasionally while cooking
6. Remove from heat and strain through fine sieve
7. Discard solids from sieve
8. Use stock as directed in individual recipes
9. Freeze remaining stock in quart size zipper freezer bags, 2 cups in each bag.
10. Makes about 3 quarts
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