Homemade Fish Stock
By: French Cooking ...
Published: Saturday, December 5, 2009 - 5:52am

Ingredients




1 1/10 pounds (500 g) of fish heads, bones and fins (sea bass, cod...)
16 cups (4 l) of water
1 tablespoon thyme branch (or 3  of dry thyme)
3 tablespoons of tarragon
2 tablespoons of parsley
2 tablespoons trimmings from a fennel bulb
2 tablespoons of chervil
1 bay leaf
2 shallots
1 carrot

Preparation

1 Rinse fish pieces and dip them in 3 cups of salted water so all the remaining blood gets out. 2 Peel shallots and carrot. Cut them by half. 3 Fill a casserole with 13 cups of water. Add all herbs, fennel trimmings, shallots and carrot and get to a boil. 4 When water is boiling, add fish pieces and reduce heat. Leave covered for 20 to 25 minutes. 5 Take fish, carrot and shallots out and filter passing your stock through a strainer. 6 That’s it! Let it cool down and  freeze or refrigerate (if you’re going to use within a few days).

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