Fish Stock I

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1 hour 2 Cups Print RecipeEmail Recipe


2poundlean whitefish trimmings
2cupdry white wine
1mediumonion (studded with 2 whole cloves)
1 carrot
1 bouquet garni
6 peppercorns
  salt (to taste)


Combine all ingredients in Dutch oven. Heat over medium heat to boiling; reduce heat to medium-low. Simmer uncovered 35 minutes. Strain stock through double thickness of cheesecloth, pressing solids to extract extra stock.

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