Wednesday, May 21, 2014

Fish Stock from Culinary Fundamentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom stems and pieces (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'├ępices
Salt (optional), as needed


1. In a large stockpot combine the bones with the cold water, white mirepoix, sachet, and salt (if using). Simmer gently for 30 to 45 minutes, skimming the surface as necessary.

2. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

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