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9 lb Fish bones from any firm-fleshed whitefish, such as: Sea bass, Rockfish, Halibut
4 qt Water
8 oz Yellow onions; coarsely chopped
1 lb Carrots; coarsely chopped
4 oz Shallots; coarsely chopped
1 c Coarsely chopped leeks (white part only)
1/4 c Parsley; loosely packed
4 Sprigs fresh thyme; -=OR=- 1/2 tb -dried thyme
2 Whole bay leaves (preferably imported)
4 Garlic cloves lightly crushed and left unpeeled
1 tb Whole black peppercorns
Salt to taste
RINSE THE FISH BONES well under cold running water. Place the bones
in a large stockpot, cover with water and bring the mixture to a
simmer. Cook for 10 minutes, skimming frequently. Add the rest of the
ingredients and simmer for 1 hour. Remove the fish bones and
vegetables with a slotted spoon. Strain the stock through a
cheesecloth-lined strainer. Allow to cool and skim the surface.
Divide in small containers and freeze for future use. Makes 4 Quarts
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