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“Use this in chowders or fish stews. Can be frozen for future use.”
READY IN:
1hr 10mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat to medium-low and simmer for 30 to 40 minutes.
  2. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices. Diiscard solids.
  3. Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes.
  4. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
  5. Use for soup or freeze for future use.

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