Fish Stock

Photo: flickr user avlxyz

Ingredients

1 tablespoon butter

1 onion, finely chopped

1 1/2 pounds fish bones

4 cups water

6 stems parsley

Place the butter and onion in a large saucepan over low heat and cook until onion is soft, but not brown.

Add the fish bones, wine, water, peppercorns, and herbs and simmer for 20 minutes.

Skim the foam from the surface as the stock simmers.

Refrigerate for up to 2 days or freeze for up to 2 months.

3.0 cups

Thursday, December 10, 2009 - 12:02am

Anonymous