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November 2018

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Basic Fish Stock P Cooking Class Recipe

Basic Fish Stock P Cooking Class recipe and other fish recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Basic Fish Stock P Cooking Class recipe  PDF


4 qt Water
1 c Dry white wine
4 lb Fish trimmings
2 tb Lemon juice
1 Onion peeled/halved
2 Stalks celery, halved
4 Sprigs parsley
2 Sprigs thyme (or 1/2 t dried
6 Peppercorns
BRING THE WATER AND WINE to a boil over high heat. Wash all the fish trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours. Strain the stock, e tracting as much liquid as possible from the solids. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or frozen for up to si months.

Basic Fish Stock P Cooking Class recipe and other fish recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
373 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Basic Fish Stock P Cooking Class recipe  PDF   Fish recipes RSS   New

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