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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 16 |
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Stock freezes well and that is what makes it worth while to make when you only need a cup or two. I portion my extra stock in 2 cup freezer bags and put them into a gallon bag before freezing. Ingredients:
2 onions |
4 carrots |
4 stalks celery |
2 tbsp. butter |
bones and heads of 4 medium-size fish |
1 bottle dry white wine |
6 whole peppercorns |
1 large bouquet garni (4 sprigs parsley, 2 sprigs thyme |
and a bay leaf, tied with kitchen twine or placed in |
cheesecloth) |
salt |
Directions:
1. 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. 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. 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.
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