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    You are in: Home / Recipes / Fish Stock Recipe
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    Fish Stock

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 39 mins

    20 mins

    1 hrs 19 mins

    mummamills's Note:

    great freezer stand-by, for a chowder or seafood crepes etc. Worth the effort, which isn't much :)

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    Units: US | Metric


    1. 1
      Put in a stock pot, cover with water, and bring to the boil.
    2. 2
      Cover and turn heat to lowest setting, leave about 40 minutes.
    3. 3
      At this point you can pull off any use-able flesh, put in fridge.
    4. 4
      Bring stock back to a slow simmer.
    5. 5
      Simmer for about 30 minutes (depends on the thickness of your lugs, mine were HUGE).
    6. 6
      Don't boil the stock, or it will turn bitter. If you need to reduce it, strain first, then boil till reduced to desired consistency.

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    Ratings & Reviews:

    • on July 19, 2012


      Made for us by mummamills herself as the base of the wonderful chowder that was to follow. A good rich stock very easily made!

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