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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Yield: Makes about 10 cups stock
Ingredients:
1-3/4
pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder
2
medium onions
3
stalks celery, cut into 2-inch pieces
10
cups cold water
2
slices lemon
3/4
teaspoon dried thyme leaves, crushed
8
black peppercorns
1
Herb Bouquet*
Preparation:
1.
Rinse fish; cut out gills and discard.
2.
Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
3.
In stockpot or Dutch oven combine fish skeletons and heads, onions and celery. Add water, lemon, thyme, peppercorns and Herb Bouquet. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
4.
Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing all bones, vegetables and seasonings; discard.
5.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
