pgvoutdoors
09-13-2008, 01:53 PM
A good fish stock can be used in making a lot of dishes. Here's one that I like.
2 pounds bones from a white-fleshed non-oily fish, including heads if possible. ( Be sure to remove the gills from the heads)
1 1/2 cups coarsely chopped celery
2 cups coarsely chopped onions
1 Garlic clove, crushed and unpeeled
2 cups chopped leeks
3 sprigs of Thyme
1 Bay Leaf
8 cups Water
1 cup dry white wine
1 teaspoon Peppercorns
Rinse bones and fish heads.
Combine all ingredients into a kettle and bring to a boil.
Let simmer for 20 minutes.
Strain and discard the solids.
Leftover stock can be frozen for later use.:)
2 pounds bones from a white-fleshed non-oily fish, including heads if possible. ( Be sure to remove the gills from the heads)
1 1/2 cups coarsely chopped celery
2 cups coarsely chopped onions
1 Garlic clove, crushed and unpeeled
2 cups chopped leeks
3 sprigs of Thyme
1 Bay Leaf
8 cups Water
1 cup dry white wine
1 teaspoon Peppercorns
Rinse bones and fish heads.
Combine all ingredients into a kettle and bring to a boil.
Let simmer for 20 minutes.
Strain and discard the solids.
Leftover stock can be frozen for later use.:)