Fish Stock

photo by garrison gunter via flickr

A basic staple for anyone who loves seafood is a good batch of fish stock to use as the base for sauces, glazes and soups. Here's Mom's original stock recipe.

           INGREDIENTS

            METHOD

8 cups fish bones

4 qts water

2 onions, peeled halved and sliced

2 carrots, peeled and chopped

2 stalks celery chopped

2 lemons, halved

8 bay leaves

1⁄2 cup chopped fresh parsley, including stems, not packed

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried tarragon

3⁄4 teaspoon whole pepper

2 teaspoons salt

 

 

Place bones in water to cover, then bring just to boil.

Rinse bones in cold water.

Place bones in pot with remaining ingredients and 4 quarts water.

Bring to a boil over high heat.

Reduce the heat to low and simmer for 10 min.

Turn heat up to medium and continue cooking for 30 min.

Allow to cool thoroughly.

 

 

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They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

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The Villages, FL 32162

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