Master recipe for fish stock

2 1/2 quarts

Ingredients

Quantity Ingredient
3 pounds Fish trimmings; rinsed cut in 3\" pieces
1 medium Onion; diced small
2 mediums Carrots; diced small
1 large Celery stalk; diced small
8 Parsley stems; chopped
1 cup Dry white wine
¼ Lemon
10 Black peppercorns
2 Bay leaves
1 Dried chili pepper

Directions

Note: Fish heads, tails, and bones are all possibilities for trimming and can be used for the stock. An equal amount of shrimp and lobster or crab carcasses can be substituted for the fish bones.

1. Put all ingredients in a 6-to-8-quart pot. Cover with 2¾ quarts cold water. Bring to a boil over medium heat; simmer slowly for about 1 hour, periodically skimming away scum that rises to the surface.

2. Strain stock through double thickness of cheesecloth, pressing out as much liquid as possible with the back of a spoon. Use to make fish soups, stews, etc. The stock can be cooled and refrigerated for up to 3 days or frozen for up to 3 months.

Cook's Illustrated Nov/Dec 94

Submitted By DIANE LAZARUS On 12-20-94

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