Fish Stock the Editors of Publications International, Ltd.
This recipe is part of the recipe for Shellfish Cioppino
Makes about 10 cups
|1-3/4||pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder|
|3||stalks celery, cut into 2-inch pieces|
|10||cups cold water|
|3/4||teaspoon dried thyme leaves, crushed|
|3||fresh parsley sprigs|
- Rinse fish skeletons; cut out gills and discard.
- Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
- Combine fish skeletons and heads, onions and celery in stockpot or Dutch oven. Add 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.
- Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of dampened cheesecloth, removing all bones, vegetables 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.
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