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"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." — SYLVIABC
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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
Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. =] thank the great chefs at Horizons restaurant, if you live in the lower mainland.
The directions say: "add shrimp shells" (which are not listed either in the ingredients list or the recipe description). I didn't have any idea of how many I should use, so I substituted a bottle of clam juice, for extra flavor. Very good when used in my seafood chowder recipe!
4 Ratings
Plain, simple and no wine or weird ingredients. Wheee
Fantastic - easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Fish Stock
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving ** Calories: 36 ** Calories from Fat: 2
