Fish stock- john folse

 
                          FISH STOCK - JOHN FOLSE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Fish bones, heads included
    2       ea           Diced onions
    2       ea           Diced carrots
    2       ea           Diced celery stalks
    6       ea           Cloves diced garlic
    4       ea           Sprigs parsley
    2       ea           Bay leaves
    1       t            Dry thyme
    6       ea           Black peppercorns
    1       ea           Lemon, sliced
    1       ga           Cold water
    3       c            Dry white wine
 
   Ask your seafood supplier to reserve two pounds of
   white fish bones and heads or two pounds of whole
   inexpensive white fish for this stock. Combine all
   ingredients in a two gallon stock pot. Bring to a
   rolling boil, reduce to simmer and cook for forty-five
   minutes. During the cooking process, skim off all
   impurities that rise to the surface. Add water if
   necessary to retain volume. Strain through fine cheese
   cloth or strainer. Return stock to low boil and reduce
   to two quarts.
  
 
 
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