Fish stock
Yield: 6 servings
Ingredients:
- 2 lb Fish Heads And Bones Sliced
- 1 c Dry White Wine 1 ea Bouquet Garni
- 1 lg Onion Sliced Salt To Taste
- 1 lg Carrot Scrubbed Unpeeled
- 5 c Water -And Fish stock is simmered longer than court bouillon but rarely for more than
- 20 minutes. Most chefs feel that a longer cooking time makes the stock
Instructions:
bitter. Place all the ingredients in a large heavy kettle and simmer over low heat for 20 minutes skimming if you wish. Strain through a cheesecloth lined strainer. Yield: About 5 cups From The Complete Book Of Sauces by Sallie Y. Williams
