Fish Stock- John Folse

* Exported from MasterCook *

FISH STOCK - JOHN FOLSE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fish bones, heads included
2 ea Diced onions
2 ea Diced carrots
2 ea Diced celery stalks
6 ea Cloves diced garlic
4 ea Sprigs parsley
2 ea Bay leaves
1 t Dry thyme
6 ea Black peppercorns
1 ea Lemon, sliced
1 ga Cold water
3 c Dry white wine

Ask your seafood supplier to reserve two pounds of
white fish bones and heads or two pounds of whole
inexpensive white fish for this stock. Combine all
ingredients in a two gallon stock pot. Bring to a
rolling boil, reduce to simmer and cook for forty-five
minutes. During the cooking process, skim off all
impurities that rise to the surface. Add water if
necessary to retain volume. Strain through fine cheese
cloth or strainer. Return stock to low boil and reduce
to two quarts.



- - - - - - - - - - - - - - - - - -