FISH STOCK

Fish Stock image

Provided by Jonathan Reynolds

Time 30m

Yield 6 cups

Number Of Ingredients 6

Ingredients

Bones and trimmings from 1 large white-fleshed fish
1/4 head celery root, rinsed and peeled
1 carrot
1/4 leek, rinsed and chopped
Juice of half a lemon
Salt and freshly ground pepper to taste

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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