| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups, Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish bones, heads included |
| 2 |
|
Diced onions |
| 2 |
|
Diced carrots |
| 2 |
|
Diced celery stalks |
| 6 |
|
Cloves diced garlic |
| 4 |
|
Sprigs parsley |
| 2 |
|
Bay leaves |
| 1 |
ts |
Dry thyme |
| 6 |
|
Black peppercorns |
| 1 |
|
Lemon, sliced |
| 1 |
ga |
Cold water |
| 3 |
c |
Dry white wine |
INSTRUCTIONS
Ask your seafood supplier to reserve two pounds of white fish bones and
heads or two pounds of whole inexpensive white fish for this stock. Combine
all ingredients in a two gallon stock pot. Bring to a rolling boil, reduce
to simmer and cook for forty-five minutes. During the cooking process, skim
off all impurities that rise to the surface. Add water if necessary to
retain volume. Strain through fine cheese cloth or strainer. Return stock
to low boil and reduce to two quarts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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