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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An easy to make and flavorful stock to use for chowders, for poaching fish, or as the base for a nice, rich white sauce. Freezes well, so you can make it whenever you have leftover fish bits and bring it out when you need it! Ingredients:
1 -2 lb fish heads or 1 -2 lb fish bones (about 4 to 8 cups) |
1/2 cup chopped onion |
1/4 cup chopped celery |
1 clove garlic, cut in quarters |
1 cup dry vermouth or 1 cup dry white wine |
4 cups cold water (to cover) |
2 teaspoons fresh lemon juice |
2 teaspoons dried thyme |
1 teaspoon dried basil |
6 whole black peppercorns |
Directions:
1. In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
2. Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
3. Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
4. Makes 3 to 4 cups stock.
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