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Recipe Summary
Yield: Makes about 6 cups
Ingredients
Ingredient Checklist
2 to 2 1/2 pounds heads and bones from any fresh, white-fleshed, nonoily fish
1 yellow onion, thinly sliced
Bouquet garni (sprigs of thyme and parsley and a bay leaf, tied together)
Gallery
Recipe Summary
Yield: Makes about 6 cups
Gallery
Recipe Summary
Yield: Makes about 6 cups
Recipe Summary
Yield: Makes about 6 cups
Yield: Makes about 6 cups
Makes about 6 cups
Ingredients
Ingredients
- 2 to 2 1/2 pounds heads and bones from any fresh, white-fleshed, nonoily fish
- 1 yellow onion, thinly sliced
- Bouquet garni (sprigs of thyme and parsley and a bay leaf, tied together)
Directions
Rinse the fish bones well in several changes of cold water. Place them in a medium stockpot. Cook, covered, over low heat, until their juices are released, about 10 minutes. Stir frequently to avoid sticking.
Add enough cold water to cover, and the bouquet garni. Bring slowly to a boil, skimming surface until no trace of scum remains. Reduce heat to simmer, and cook for 25 minutes.
Strain through a fine mesh sieve lined with damp cheesecloth. Cool. Store in an airtight container, refrigerated, up to 3 days or in the freezer for up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pierre’s Fish Stock
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Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pierre’s Fish Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
