Fish Stock II
Cuisine, May 1982
1 hour — 2 quarts | Print RecipeEmail Recipe | |||||||||||||||||||
Ingredients
| ||||||||||||||||||||
InstructionsCombine all ingredients in large saucepan. Heat over medium heat to boiling. Reduce heat; simmer, uncovered, skimming surface occasionally, until rich stock is produced, 30 to 45 minutes. Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids. Cool to room temperature for storage. |
||||||||||||||||||||
NotesMay be refrigerated for up to 2 days or frozen for up to 2 months. Reheat to boiling before using. |
- Login to post comments
Recent comments
8 years 16 weeks ago
8 years 19 weeks ago
8 years 19 weeks ago
8 years 26 weeks ago
8 years 26 weeks ago
8 years 27 weeks ago
8 years 27 weeks ago
8 years 27 weeks ago
8 years 28 weeks ago
8 years 31 weeks ago