Convert the recipeto another language.
Works in most Browsers

Fish Stock

Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 2 quarts
Preparation time: about 1 hour 30 minutes

Amount/Measure/Ingredient:

1 large onion, sliced
1 each celery stalk, sliced
2 pounds fish bones
1 cup dry white wine
1 teaspoon salt
2 teaspoons white peppercorns
1 bay leaf
1 sprig fresh thyme
2 sprig parsley
2 quarts water

Preparation:

Wash the fish bones in cold water twice before making the stock. In a pot, combine all ingredients, bring to a boil and simmer for one hour. Strain through a fine strainer. Makes approximately two quarts fish stock.