Fish Stock
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"Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies."
Original recipe yield: 3 cups.
- Prep Time:
- 30 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour 15 Minutes
- Servings:
- 6
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INGREDIENTS:
- 5 cups water
- 1/2 pound cod fillets, cubed
- 1 stalk celery, cut into 2 inch pieces
- 1 small onion, quartered and sliced thickly
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
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DIRECTIONS:
- Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
- Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.
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