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Fish Stock

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“IThis is an adopted recipe, I am a seafood lover and think this is a great recipe, Original Intro states: A simple stock that freezes well”
READY IN:
45mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop fish bones and trimmings and slice onion.
  2. In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.
  3. Add water and wine and bring to a boil, skimming froth.
  4. Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl.
  5. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered.
  6. Stock keeps, frozen, 3 months.

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