FISH STOCK
Categories Soup/Stew Fish Onion Freeze/Chill Sauté Quick & Easy Vinegar Celery Carrot White Wine Spring Winter Simmer Gourmet
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, 6 to 8 minutes.
- Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
- Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #seafood #australian #easy #oamc-freezer-make-ahead #inexpensive #4-hours-or-less
You'll also love