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Print Recipe
The Fish Stock
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Prep Time About 20 minutes
Cook Time AAbout 30 minutes
Servings
Prep Time About 20 minutes
Cook Time AAbout 30 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. There are many versions of fish stock recipes; this one is a courtesy of France, and many find it to be the one of the superiors...
  2. Ingredients: 1 salmon head, halved in two (as well as some trimmings and skin, if available) 1/4 cup olive oil 1 onion, chopped 1 carrot, scraped and chopped 1 whole leek, sliced 1 celery stalk, sliced 2 sprigs thyme 5 parsley sprigs 2 bay leaves 1 head fresh fennel (shumar), chopped 1 teaspoon whole peppercorns 5 cups water 1 cup dry white wine
  3. Directions: 1. Heat the oil in a saucepan and saute all the vegetables for about 5 minutes. Add the fish head, skin and trimmings and stir. 2. Add 1 cup of dry white wine and cook for 3 minutes. Add 5 cups water and all the herbs. Bring to the boil. Boil gently for 20-25 minutes. 3. Strain thoroughly and divide between 4 plastic bags. Cool, cover and freeze.
Recipe Notes

Source: Old CookShare. Recipe ID: 2072

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