Deluxe fish stock
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Recipe by: nella
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 lb Fish Heads And Bones Sliced
1 c Dry White Wine 1 ea Bouquet Garni
1 lg Onion, Sliced Salt To Taste
1 lg Carrot, Scrubbed, Unpeeled, 5 c Water
-And
Fish stock is simmered longer than court bouillon, but rarely for more than
20 minutes. Most chefs feel that a longer cooking time makes the stock
bitter.
Place all the ingredients in a large heavy kettle and simmer over low heat
for 20 minutes, skimming if you wish.
Strain through a cheesecloth lined strainer.
Yield: About 5 cups
From The Complete Book Of Sauces by Sallie Y. Williams
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