Recipe

Double-rich Fish Stock Recipe

	Vino4dino / All my dishes 1 year, 7 months ago Stock freezes well and that is what makes it worth while to make when you only need a cup or two. I portion my extra stock in 2 cup freezer bags and put them into a gallon bag before freezing. Prep:30m Cook:180m Servings:16	Vino4dino
	fish stock

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Ingredients

2 onions

4 carrots

4 stalks celery

2 tbsp. butter

Bones and heads of 4 medium-size fish

1 bottle dry white wine

6 whole peppercorns

1 large bouquet garni (4 sprigs parsley, 2 sprigs thyme,

and a bay leaf, tied with kitchen twine or placed in

cheesecloth)

Salt

Directions

1. Coarsely chop onions, carrots, and celery. Preheat oven to 350°. Melt butter in a roasting pan, then add vegetables and fish trimmings. Roast for 30 minutes.

2. Transfer to a large pot, add wine, peppercorns, bouquet garni, and salt to taste. Add 4 quarts water and bring to a boil over medium heat. Reduce heat to a gentle simmer and cook 2–3 hours. The stock should reduce by half.

3. Strain, discarding all solids. Then strain several more times though a coffee filter or cheesecloth. You should end up with 8 cups of richly flavored stock, ready to use.

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