Basic fish stock
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Basic fish stock
  Fish    Stock    Seafood    Basics  
Last updated 6/12/2012 1:07:18 AM. Recipe ID 33232. Report a problem with this recipe.
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      Title: Basic fish stock
 Categories: Seafood
      Yield: 1 Servings
 
      4 qt Water
      1 c  Dry white wine
      4 lb Fish trimmings
      2 tb Lemon juice
      1    Onion peeled/halved
      2    Stalks celery, halved
      4    Sprigs parsley
      2    Sprigs thyme (or 1/2 t dried
      6    Peppercorns
 
  BRING THE WATER AND WINE to a boil over high heat. Wash all the fish
  trimmings. Add the fish trimmings, lemon juice, onion, celery,
  parsley, thyme and peppercorns to the pot. When the water returns to
  a boil, reduce the heat so that it is barely simmering, and simmer
  for 2 hours. Strain the stock, extracting as much liquid as possible
  from the solids. Discard the solids, and allow the stock to reach
  room temperature before refrigerating or freezing. Makes 3 qts. The
  stock can be refrigerated up to four days, or frozen for up to six
  months.
  




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Recipe ID 33232 (Apr 03, 2005)

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