Freeze this stock in ice cube trays, then pop out and store in heavy duty freezer bags. Add a cube or two to any fish soup or stew for fabulous flavor.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 2-1/2 cups cold water
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk with leaves, chopped
- 5 black peppercorns
- 2 sprigs parsley
- 1 bay leaf
- 1 sprig fresh thyme
- 3 whole cloves
- strip lemon rind
- 1 lb. lean fish bones and trimmings
Preparation:
Do not use mackerel, skate, mullet, or salmon in this recipe; their taste is too strong and heavy.
<P>Place water, onion, carrot, and celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for just 15 minutes, no longer. Skim the surface of the soup, strain the stock, and refrigerate or freeze. Makes about 2-1/2 cups
