BASIC FISH STOCK

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Basic Fish Stock image

Number Of Ingredients 10

3 pounds white fish heads, frames or bones, skinned and fins and gills removed
2 tablespoons olive oil
1 large white onion, coarsely chopped
2 green onions, , chopped including the green part
1 medium carrot, scrubbed and sliced
1 cup dry white wine
2 bay leaves
2 sprigs parsley
1 teaspoon dried oregano (Mexican variety preferred), crumbled
6 cups water

Steps:

  • 1. Heat the oil in a large pot. Add the onions and carrot. Cook, stirring, 3 minutes. Add the fish bones and all the remaining ingredients. Bring to a simmer over medium-low heat, skimming the foam that comes to the surface. Partially cover and simmer 30 minutes. 2. Strain the stock through a strainer into a bowl, pressing to recover the juices. Discard all the debris from the strainer. Cool the stock. Refrigerate in a covered container, for 3 days, or freeze for 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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