Fish Stock


Photo: flickr user avlxyz

About

Yield:

3.0 cups

Added:

December 10, 2009

Creator:

Anonymous

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Ingredients

1 tablespoon butter
1 onion, finely chopped
1 1/2 pounds fish bones
1 cup white wine
4 cups water
10 peppercorns
1 bay leaf
3 stems tarragon
6 stems parsley

Preparation

1
Place the butter and onion in a large saucepan over low heat and cook until onion is soft, but not brown.
2
Add the fish bones, wine, water, peppercorns, and herbs and simmer for 20 minutes.
3
Skim the foam from the surface as the stock simmers.
4
Strain.
5
Refrigerate for up to 2 days or freeze for up to 2 months.

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