Double-Rich Fish Stock
From vino4dino 16 years agoIngredients
- 2 onions shopping list
- 4 carrots shopping list
- 4 stalks celery shopping list
- 2 tbsp. butter shopping list
- Bones and heads of 4 medium-size fish shopping list
- 1 bottle dry white wine shopping list
- 6 whole peppercorns shopping list
- 1 large bouquet garni (4 sprigs parsley, 2 sprigs thyme, shopping list
- and a bay leaf, tied with kitchen twine or placed in shopping list
- cheesecloth) shopping list
- salt shopping list
How to make it
- 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.
People Who Like This Dish 3
- ningnomaningnong Christchurch, NZ
- greekgirrrl Long Island, NY
- vino4dino Baltimore, MD
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments