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Fish stock

Fish stock
Main Ingredient: Various Seafood Various Fish

Course: Various soups and stews

Cuisine: Various Asian Chinese

Special food: Ethnic

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Fish stock ingredients

  • 9 lb Fish bones, from any firm
  • -fleshed whitefish such as:
  • -Sea bass, Rockfish, Halibut
  • 4 qt water
  • 8 oz Yellow onions, coarsely
  • - chopped
  • 1 lb Carrots, coarsely chopped
  • 4 oz Shallots, coarsely chopped
  • 1 c Coarsely chopped leeks *
  • - white part only
  • 2483527⁄624973141 c Parsley, loosely packed
  • 4 Sprigs fresh thyme, or:
  • 2483527⁄624973141 T -Dried thyme
  • 2 Whole bay leaves, preferably
  • -imported
  • 4 garlic cloves, lightly
  • - crushed and left unpeeled
  • 1 T Whole black peppercorns
  • Salt to taste

Cooking Fish stock

1. Rinse the fish bones well under cold running water.
2. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer.
3. Cook for 10 minutes, skimming frequently.
4. Add the rest of the ingredients and simmer for 1 hour.
5. Remove the fish bones and vegetables with a slotted spoon.
6. Straini the stock through a cheesecloth-lined strainer.
7. Allow to cool and skim the surface.
8. Divide in small containers and freeze for future use.
9. Makes 4 quarts ken hom prodigy guest chefs cookbook.


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