| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion — diced |
| 1 |
|
Celery stalk — chopped |
| 1 |
oz |
Butter |
| 2 |
lb |
Fish bones and trimmings |
| 2 |
tb |
Lemon juice — use |
|
|
Fresh-squeezed |
| 1 |
c |
Dry white wine |
| 1 |
ds |
Salt — to taste |
| 1 |
ds |
Black pepper — to taste |
| 1 |
qt |
Water |
INSTRUCTIONS
In a medium pot, cook onion and celery in butter until transparent. Add
fish bones and trimmings, lemon juice and wine, salt and pepper. Cook until
wine is reduced by 1/2, then add water. Bring to a boil and simmer for one
hour. Strain through a fine strainer. Use at once or freeze until needed.
Makes approximately one quart fish stock.
Recipe By : Locke-Ober, Boston, MA
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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