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Wikipedia
:''Not to be confused with stockfish. For the flavoured liquid, see stock (food)'' Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are the only significant factors in determining population dynamics, while extrinsic factors (immigration and emigration) are considered to be insignificant.
[edit] Ingredients
1 |
tablespoon butter |
1 |
onion, finely chopped |
1 ½ |
pounds fish bones |
1 |
cup white wine |
4 |
cups water |
10 |
|
1 |
|
3 |
stems tarragon |
6 |
stems parsley |
[edit] Preparation
Step 1 |
Place the butter and onion in a large saucepan over low heat and cook until onion is soft, but not brown. |
Step 2 |
Add the fish bones, wine, water, peppercorns, and herbs and simmer for 20 minutes. |
Step 3 |
|
Step 4 |
|
Step 5 |
Refrigerate for up to 2 days or freeze for up to 2 months. |
[edit] About Fish Stock
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