FISH STOCK
Provided by Jonathan Reynolds
Categories soups and stews
Time 30m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Rinse the bones and place them and the vegetables into a stockpot. Add 3 quarts of water and bring to a boil. Lower the heat and simmer for 20 minutes, skimming off and discarding any foam that forms on top of the liquid.
- Strain the liquid, discard the solids, and return the liquid to the pot. Continue to simmer until the liquid is reduced to 6 cups. Add the lemon juice and season to taste with salt and pepper.
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