FISH STOCK
Provided by Barbara Kafka
Categories project
Time 4h30m
Yield 7 cups (5 cups extra-rich fish stock)
Number Of Ingredients 1
Steps:
- Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
- Put heads and bones in pot, and cover with 2 1/2 quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
- Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 0 grams, Fat 1 gram, Protein 9 grams, SaturatedFat 0 grams, Sodium 29 milligrams
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