Fish Stock II

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1 hour 2 quarts Print RecipeEmail Recipe


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


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.


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

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