Return to Content

Julia's Fish Stock

by

Ingredients:

  • You will need: Two or more fresh fish frames, as large and meaty as you can find, from lean fish such as sole, flounder, cod, hake, haddock, sea bass, or halibut, and 2-1/2 to 3 quarts of water.

Instructions:

To make: Wash the fish frames. Cut out and discard the gills (pairs of feathery red tissues attached to either side of the throat). Whack the head and bones into pieces that will fit into a roomy kettle. Pour in the water to cover and bring to a boil. Skim off scum for a few minutes as it continues to rise; cover loosely and simmer 20 minutes. Strain. That's all there is to a fish stock.



To store: Refrigerate uncovered; cover when cold. Chilled, the stock will keep for a day or two. It may also be frozen.

Updated Thursday, October 21st, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order