*  Exported from  MasterCook  *

                        FISH STOCK - JOHN FOLSE

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Seafood

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       lb           Fish bones, heads included
  2       ea           Diced onions
  2       ea           Diced carrots
  2       ea           Diced celery stalks
  6       ea           Cloves diced garlic
  4       ea           Sprigs parsley
  2       ea           Bay leaves
  1       t            Dry thyme
  6       ea           Black peppercorns
  1       ea           Lemon, sliced
  1       ga           Cold water
  3       c            Dry white wine

 Ask your seafood supplier to reserve two pounds of
 white fish bones and heads or two pounds of whole
 inexpensive white fish for this stock. Combine all
 ingredients in a two gallon stock pot. Bring to a
 rolling boil, reduce to simmer and cook for forty-five
 minutes. During the cooking process, skim off all
 impurities that rise to the surface. Add water if
 necessary to retain volume. Strain through fine cheese
 cloth or strainer. Return stock to low boil and reduce
 to two quarts.



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