Fish Stock
A classic fish stock recipe.
Ingredients
- Fish bones and trimmings (Quantity not specified in original recipe.)
- Lobster body bones (optional) (Quantity not specified in original recipe.)
- 1 to 2 pounds Inexpensive fish (Quantity specified in original recipe.)
- pint per pound of fish Water (Quantity specified in original recipe.)
- 1 tablespoon Onion, chopped (Quantity estimated (not specified in original recipe).)
- 1 tablespoon Carrot, chopped (Quantity estimated (not specified in original recipe).)
- 1 sprig Parsley sprig (Quantity specified in original recipe.)
- 1 teaspoon Sweet herbs (Quantity specified in original recipe.)
- 2 tablespoons Butter (Quantity specified in original recipe.)
- to taste Salt (Quantity estimated (not specified in original recipe).)
- to taste Cayenne pepper (Quantity estimated (not specified in original recipe).)
More recipes using Fish bones and trimmings
Instructions
- 1Place the fish bones and trimmings in a large pot. Add the optional lobster body bones, if using.
- 2Add the inexpensive fish and water to the pot. Use about a pint of water per pound of fish.
- 3Bring the water slowly to a simmer. Let it simmer for 1 hour.
- 4While the stock simmers, sauté the chopped onion and carrot, the sprig of parsley, and the sweet herbs in the butter until softened, about 5 minutes.
- 5After the hour of simmering, add the sautéed vegetables and herbs to the stock. Season to taste with salt and cayenne pepper.
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