Homemade Fish Stock

Ingredients

1 1/10 pounds (500 g) of fish heads, bones and fins (sea bass, cod...)

1 tablespoon thyme branch (or 3 of dry thyme)

3 tablespoons of tarragon

2 tablespoons of parsley

2 tablespoons of chervil

Rinse fish pieces and dip them in 3 cups of salted water so all the remaining blood gets out.

Peel shallots and carrot. Cut them by half.

Fill a casserole with 13 cups of water. Add all herbs, fennel trimmings, shallots and carrot and get to a boil.

When water is boiling, add fish pieces and reduce heat. Leave covered for 20 to 25 minutes.

Take fish, carrot and shallots out and filter passing your stock through a strainer.

That’s it! Let it cool down and freeze or refrigerate (if you’re going to use within a few days).

Find more easy French recipes on http://frenchcookingfordummies.com

12 cups

Saturday, December 5, 2009 - 5:52am