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Fish Stock II

Average: 2 (1 vote)
1 hour — 2 quarts Print RecipeEmail Recipe

Ingredients

2quartwater
1poundnon-oily fish frames and heads
1 stalk celery (halved)
1⁄2 small onion
1⁄2 bay leaf
1 sprig parsley

Instructions

Combine 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.

Notes

May be refrigerated for up to 2 days or frozen for up to 2 months. Reheat to boiling before using.

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