Fish Stock

SUBMITTED BY: SYLVIABC

"Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies."

RECIPE RATING:

Read Reviews (3)

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PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min
Original recipe yield 3 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

5 cups water
1/2 pound cod fillets, cubed
1 stalk celery, cut into 2 inch pieces
1 small onion, quartered and sliced thickly
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground black pepper

DIRECTIONS

Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.

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REVIEWS

Reviewed on Jul. 15, 2007 by soontobeIRON

Couple things to think about when making fish stock.. 1. Use Halibut bones if available. ... MORE

Reviewed on Sep. 15, 2005 by selhull

The directions say: "add shrimp shells" (which are not listed either in the ingredients list... MORE

Reviewed on Sep. 6, 2008 by Monica

Fantastic - easy and delicious! MORE

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Nutritional Information

Fish Stock

Servings Per Recipe: 6

Amount Per Serving

Calories: 36