Fish Stock
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 cups 15 minutes 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 oz butter 2 medium onions, finely chopped 8 cups water
3 lb fish bones, heads and tails 10 black peppercorns 1 bouquet garni



1 Melt butter in a large pan and add onion. Cook, stirring, over low heat for 10 minutes until onion is soft and transparent. Do not allow to brown.
2 Add water, fish bones, heads and tails, peppercorns and bouquet garni and bring slowly to the boil. Reduce heat and simmer, uncovered, for 20 minutes, frequently skimming any froth from the surface. Stran through a fine sieve, discard bones and vegetables and cool.
3 NOTE: Use a white-fleshed fish for stock. Darker-fleshed, oily fish may make stock greasy.

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