Stock forms the basis for
many dishes such as soups and sauces.
Fish
Stock
- 5 cups water
- Shells of 1 pound shrimp,
reserve shrimp for another purpose
- 1/2 pound firm fleshed
fish
- 1 stalk celery with leafy
top, cut into 2 inch pieces
- 1 small onion, quartered
and thickly sliced
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground
black pepper
- Combine water, shrimp
shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring
to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately
30 minutes, or until fish falls
apart.
- Strain broth thoroughly,
and discard solids. Be especially careful to remove all bones. Use as directed in any recipe
that calls for fish stock.
Makes 3 cups.
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