Fish Stock

Submitted by Southwest Chef from

"it is from "the soup bible". Use it to give foods a "seafood" taste."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 1 quart

ingredients

• 1 1⁄2 lbs white fish fillets
• 1 onion, sliced
• 2 celery ribs, with leaves
• 1 carrot, sliced
• 1⁄2 lemon, sliced
• 1 bay leaf
• 3 sprigs parsley
• 6 black peppercorns
• 1 1⁄2 quarts water
• 2⁄3 cup dry white wine

directions

1. Put all ingredients in saucepan.
2. Bring to boil, skimming surface frequently.
3. Lower heat and simmer for 25 minutes.
4. If not using immediately, refrigerate.
5. It can be kept refigarated for 2 days or frozen for 3 months.

Reviews

[katia]

Wordeful soup. The wine made the difference. I had it as a soup for dinner with broccoli salad and it was so tasty. Thanks for posting. Made it for PAC Spring 2009.