Eating Well's Rich Fish Stock

"From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Don't skimp on the time, it is necessary to develop the gelatin and body of the stock."
 
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Ready In:
4hrs 10mins
Ingredients:
2
Yields:
3 1/2 cups
Serves:
4
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ingredients

  • 2 12 lbs fish heads, and bones from white fish
  • 4 cups cold water
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directions

  • Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.
  • Clean the parts ofany blood and cut into 2 inch pieces.
  • Place bones and heads in a non-aluminum stockpot with 4 cups cold water. Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours. Add water as needed during cooking to keep bones covered.
  • Be sure to skim off any foam that accumulates on the surface.
  • Strain stock through a fine sieve, discard the solids.
  • Stores in the refrigerator for 2 days, tightly covered. Freezes for up to 6 months.

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RECIPE SUBMITTED BY

I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions. <br> <br> <br><img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif>
 
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