Fish Stock

Recipe Ingredients

2 lbs	908g / 32oz	Fish parts
		= (gills-removed heads, bones and tails)
2		Onions - peeled
1		Carrot - coarsely chopped
2		Leeks - coarsely chopped
1/2		Fresh parsley
1		Chives
10		Peppercorns
1		Bay leaf
		Salt - to taste
7 cups	1659ml	Water
1 cup	237ml	White wine

Recipe Instructions

Place all ingredients in a 5-quart or larger pressure cooker. Bring stock to a boil.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes.

Remove from heat and use Natural Release Method.

Strain stock and allow to cool. Refrigerate. Will keep up to 4 days refrigerated, or freeze for later use.

This recipe yields 8 cups.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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