| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”