Name: Fish Stock
Ingredients: 2 lb Fish bones from non-oily fish; (such as red snapper; flounder, sea bass; Or sole - avoid salmon; pompano, and tuna); 1 lg Onion; peeled, diced; 2 Celery stalks; including leaves, washed, chopped; 1 Leek; split, washed,; And sliced; 1/4 c Chopped flat-leaf parsley; leaves; And stems; 1 tb Dried thyme; 2 Bay leaves; 1 ts White peppercorns; 1/4 ts Salt; 2 qt Water; 1/2 c Dry white wine; such as Chardonnay

CATEGORY	CUISINE	TAG	YIELD
Seafood		Mike03	1	servings

INGREDIENTS

2	lb	Fish bones from non-oily fish
		(such as red snapper; flounder, sea bass
		Or sole – avoid salmon; pompano, and tuna)
1	lg	Onion; peeled, diced
2		Celery stalks; including leaves, washed, chopped
1		Leek; split, washed,
		And sliced
1/4	c	Chopped flat-leaf parsley; leaves
		And stems
1	tb	Dried thyme
2		Bay leaves
1	ts	White peppercorns
1/4	ts	Salt
2	qt	Water
1/2	c	Dry white wine; such as Chardonnay

INSTRUCTIONS

Wash the bones in cold water to remove any scales or unwanted materials,
then combine all ingredients in a large pot. Quickly bring just to a boil,
then lower the heat to a slow simmer and cook 1 hour. While the stock
simmers, skim and discard any coagulated proteins from the fish bones that
rise to the surface. Remove from the heat, pour the stock through a
fine-mesh sieve lined with cheesecloth, and then cool as quickly as
possible in an ice water bath. Refrigerated and covered, the fish stock
should keep well for up to 1 week. The stock can also be kept frozen as
long as 6 months. This recipe yields 1 to 1 1/2 quarts of stock.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B42)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
02-08-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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