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Thursday, March 11, 2010 01:04 am

Fish Stock

art7045

Approximately 2 lbs. fish bones, heads, and trimmings or seafood shells or heads. Do NOT use oily-type fish such as salmon, trout or mackerel

  • Stalks from 1 fennel bulb
  • 1 tsp. dried tarragon
  • 1 T. peppercorns
  • 1 bay leaf
  • 3-4 cloves garlic
  • 1 stalk celery
  • 1 small onion, NOT supersweet, quartered
  • 3-4 parsley sprigs or stems
  • green top from 1 leek, optional

Combine all ingredients in a large pot. Cover with 8 c. cold water. (You may need to add a bit more to cover completely.) Bring to a boil over high heat and reduce to the barest possible simmer. Cover and simmer for 30 minutes. Remove from the heat and let stand for 1 hour. Strain through a fine mesh strainer.

Makes 6 cups

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