Fish Stock

Recipe By: N. Jay Sorensen, RD
Preparation Time: 0:15
Categories: Sauces, Stocks & Accompaniments
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½ each onion — chopped
1 each carrot — chopped
1 stalk celery — chopped
1 ½ pounds fish trimmings or shrimp shells
1 each bay leaf
4 cups water
1 cup white wine
twist of lemon
salt and pepper
In a large sauce pan add all ingredients and slowly bring to a boil, reduce heat, partially cover and simmer for 1 – 1 ½ hours. Strain stock through fine sieve or cheesecloth-lined colander. Press or squeeze to extract all liquid; discard vegetables and fish. Use immediately or freeze for later use.
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