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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds fish bones and heads |
5 cups water |
1 small carrot, sliced |
1 small onion, sliced |
1 stalk celery, cut into pieces |
1 sprig fresh parsley |
1/2 bay leaf |
salt and pepper to taste |
Directions:
1. Combine all ingredients in a large stock pot. Cover and simmer 30 minutes. Strain stock into a bowl; discard bones and vegetables. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Fish Stock as a foundation for fish soups and stews.
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