Stock Fish

Ingredients

  • 2-3 lbs. fish bones or shrimp or crab shells and fish trimmings
  • 1/2 gal water
  • 1 cup dry white wine ( if desired)
  • 1 tsp salt
  • mirepoix consisting of 1 carrot, diced and 1/2 onion, diced and 1 stalk celery, diced
  • sachet d’epices (3 parsley stems, 1 sprig thyme, 1 bay leaf, 1/2 tsp. cracked pepper)

Steps

  1. Rinse all fish bones, peels and trimmings.
  2. Place all ingredients except sachet d’ epices in large stockpot.
  3. Place on med heat and simmer 30 min.
  4. Add sachet d’ epices and simmer 20 min. more.
  5. Remove from heat and strain thru a sieve or colander lined with coffee filter.
  6. Use immediately or refrigerate for later use.

Serves: 6-8

Credit: Camille Van Sant