Fish Stock from the Plaza Hotel in New York City |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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a good basic stock Ingredients:
8 white-fleshed fish, bones and trimmings |
3 quarts water |
1 1/2 cups dry white wine |
2 carrots, chopped |
2 onions, sliced |
2 sprigs parsley |
1 bay leaf |
1/4 teaspoon leaves thyme |
8 peppercorns |
2 teaspoons salt |
Directions:
1. Place fish bones and trimmings in a large soup kettle.
2. Add remaining ingredients.
3. Heat slowly to boiling and SKIM WELL with a spoon.
4. Simmer 30 minutes.
5. Strain the stock through a sieve lined with 2-4 layers of cheesecloth.
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