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“An easy to make and flavorful stock to use for chowders, for poaching fish, or as the base for a nice, rich white sauce. Freezes well, so you can make it whenever you have leftover fish bits and bring it out when you need it!”
3-4 cups stock

Ingredients Nutrition


  1. In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
  2. Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
  3. Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
  4. Makes 3 to 4 cups stock.

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