Fish Stock

Ingredients

1 pound fish bones rinsed, and
cut into chunks
1 small onion - (3 oz) peeled quartered
1 leek, white part only - (abt 3 oz) peeled, quartered
1 celery rib with leaves sliced
8 shallots sliced
2 large garlic cloves sliced
1 quart water
4 sprigs fresh flat-leaf parsley
2 fresh thyme sprigs
= (or 1/2 tspn crushed dried thyme)
2 small fresh tarragon sprigs
= (or 1/2 tspn crushed dried tarragon)
2 strips lemon zest - (abt 2 ea)
1 teaspoon fennel seeds
4 black peppercorns
1 cup dry white wine

Method

Combine fish bones, onion, leek, celery, shallots, garlic, and water in a large stockpot or heavy saucepan. Bring to boil over medium heat. Skim any foam that rises to the top. Add the parsley, thyme, tarragon, lemon zest, fennel seeds, and peppercorns. Cover, reduce heat, and simmer 15 minutes.

Add wine and simmer 15 minutes. Strain through a fine sieve or a colander with cheese cloth. Discard solids.

Store in sealed container in refrigerator for up to 24 hours, or freeze.

This recipe yields 1 quart.

Exchanges Per 1-cup Serving: Free Food.

Nutrition Facts: 16 calories l(0% calories from fat), 0 protein, 0 total fat (0 saturated fat), 1 g carbohydrate, 0 dietary fiber, 0 cholesterol, 1 mg sodium.

Yield



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