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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, cut into wedges
3
stalks celery, cut into 2-inch pieces
10
cups cold water
2
slices lemon
3/4
teaspoon dried thyme leaves
8
black peppercorns
3
fresh parsley leaves
1
bay leaf
1
clove garlic
Preparation:
1.
Rinse fish; cut out gills and discard. Combine fish skeletons and heads, onions and celery in stockpot or Dutch oven. Add 10 cups cold water, lemon, thyme, peppercorns, parsley, bay leaf and garlic. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
2.
Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of dampened cheesecloth, removing all bones and seasonings; discard. Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
