Fish stock

Recipe from: 6/14/1995 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 600
    bones and trimmings of any white fish
  • 1
    small onion, cut into chunks
  • 1
    leek, white part only
  • 1
    celery stalk
  • 2
    cold water
  • 125
    dry white wine
  • lemon, juice
  • salt
  • bouquet garni


Combine all ingredients in a soup pot and bring to a boil.
Skim off foam, reduce heat to moderate and cook, partially covered, for 20 minutes. Let stock cool.
Strain it through a fine sieve.
Makes about 1,25 litres (5 cups).

Read more on: fish/seafood

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