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Fish Stock

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Source: Outdoor Entertaining

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Active Time:  20 Minutes
Total Time:  50 Minutes
Yield:  Makes 2 quarts

This stock makes an excellent base for a hearty fish soup.

RECIPE INGREDIENTS

1/2 cup butter

2 carrots, peeled and chopped

1 large onion, chopped

Bones and heads of 2 white-fleshed fish

6 peppercorns

1 bay leaf

1 small bunch parsley

1/2 cup white wine

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DIRECTIONS

Heat the butter in a large saucepan and gently cook carrots and onion for 20 minutes. Add fish bones and heads, peppercorns, bay leaf, parsley, and wine, and enough water to cover. Bring to a boil and simmer for 30 minutes only. Strain through dampened cheesecloth or muslin, refrigerate and use within 3 days. If frozen, will keep indefinitely.

Serving Size = 1/2 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Makes 2 quarts

Calories:

Fat. Total:

Fiber:

Carbohydrates, Total:

Sodium:

18mg

% Cal. from Fat:

64%

Cholesterol:

30mg

Protein:

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Fish Stock

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