Harmel's Fish Stock That Rocks |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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A simple fish stock that can be eaten as a soup or ued for stock to add to othe dishes. Very healthy, ues fresh ingredients and enjoy :) Ingredients:
9 lbs fish bones, from any firm whitefish such as sea bass, rockfish, halibut, etc |
4 quarts purified water |
8 ounces maui onions, coarsely chopped |
1 lb yellow carrot, coarsely chopped |
8 ounces bamboo shoots, thin sliced |
4 ounces shallots, coarsely chopped |
1 cup coarsely chopped leek, white part only |
1/4 cup fresh parsley, loosely packed |
4 sprigs fresh thyme or 4 sprigs dried thyme |
3 bay leaves, whole |
4 elephant garlic cloves, lightly crushed and left unpeeled |
1 tablespoon white peppercorns, whole |
sea salt, to taste |
Directions:
1. Rinse the fish bones well under cold running water.
2. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer.
3. Cook for 10 minutes, skimming frequently.
4. Add the rest of the ingredients and simmer for 1 hour.
5. Remove the fish bones and vegetables with a slotted spoon.
6. Strain the stock through a cheesecloth-lined strainer.
7. Allow to cool and skim the surface.
8. Divide into small containers and freeze for future use.
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