Fish Stock Recipe

Step 1

Fish stock is simmered longer than court bouillon, but rarely for more than 20 minutes. Most chefs feel that a longer cooking time makes the stock bitter.

Step 2

Place all the ingredients in a large heavy kettle and simmer over low heat for 20 minutes, skimming if you wish.

Step 3

Strain through a cheesecloth lined strainer.

Step 4

Yield: About 5 cups

Step 5

From The Complete Book Of Sauces by Sallie Y. Williams ~

Things You'll Need

  • 2lb Fish Heads And Bones
  • 1c Dry White Wine
  • 1lg Onion, Sliced
  • 1lg Carrot, Scrubbed, Unpeeled, and Sliced
  • 1ea Bouquet Garni
  • Salt To Taste
  • 5c Water

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