Return to Content

Julia's Fish Stock

Julia’s Fish Stock
0 votes, 0.00 avg. rating (0% score)
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: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

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

2014-july-regsub-windowshade600x350