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Fish Stock from the Plaza Hotel in New York City

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“a good basic stock”
READY IN:
1hr
SERVES:
15
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Place fish bones and trimmings in a large soup kettle.
  2. Add remaining ingredients.
  3. Heat slowly to boiling and SKIM WELL with a spoon.
  4. Simmer 30 minutes.
  5. Strain the stock through a sieve lined with 2-4 layers of cheesecloth.

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