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  Recipe Home » Soups » Fish Stock - John Folse
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  Fish Stock - John Folse
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 306
Ingredients:
2 lb Fish bones, heads included
2 each Diced onions
2 each Diced carrots
2 each Diced celery stalks
6 each Cloves diced garlic
4 each Sprigs parsley
2 each Bay leaves
1 tsp Dry thyme
6 each Black peppercorns
1 each Lemon, sliced
1 gal Cold water
3 cup Dry white wine
Instructions:
Ask your seafood supplier to reserve two pounds of white fish bones
and heads or two pounds of whole inexpensive white fish for this
stock. Combine all ingredients in a two gallon stock pot. Bring to a
rolling boil, reduce to simmer and cook for forty-five minutes.
During the cooking process, skim off all impurities that rise to the
surface. Add water if necessary to retain volume. Strain through fine
cheese cloth or strainer. Return stock to low boil and reduce to two
quarts.
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