Seafood, Soups and Stews

Fish Stock

  • 4 pounds Fish bones, trimmings,(heads,tails,skin)
  • 3 tablespoons Vegetable oil
  • 1 medium Onion, cut in eights
  • 1 large Celery, cut in 1-inch diagonals
  • 1 large Carrots cut into 1-inch pieces
  • BOUQUET GARNI: ~
  • 3 sprigs Parsley
  • 1 Bay leaf & 1/2 Tsp thyme
  • 10 Peppercorns, tied in a double
  • ~ Thickness of cheesecloth

    • 1. Rinse the fish bones and trimmings under cold running water to remove any blood, drain.

    2. Heat the oil in a large, heavy stockpot. Add the fish bones and trimmings and saute over moderate heat for minutes, breaking them up occasionally with a wooden spoon. Cook, partially covered, for 5 minutes longer.

    3. Add the onion, celery, carrot and bouquet garni. Pour in 3 quarts of cold water. Bring the mixture to a boil over highheat, skimming off any heat to low and simmer, uncovered for 30 minutes. Strain through a fine sieve lined with several layers of dampened cheesecloth.

    Makesabout 2 quarts.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!