Fish Stock

Recipe Ingredients

6 lbs	2724g / 96oz	Lean fish bones, heads, etc.
2 tablespoons	30ml	Butter
8 oz	227g	Onions - diced
4 oz	113g	Celery - diced
4 oz	113g	Parsnips - diced
4 oz	113g	Mushroom trimmings
4		Cold water
1 cup	237ml	Dry white wine
6		Parsley stems - (to 8) - chopped
1		Bay leaf
1/4 teaspoon	1.3ml	Cracked black peppercorns
1		Whole clove

Recipe Instructions

Melt the butter in the bottom of a large stockpot. Add the mirepoix (onions, celery, parsnips, mushrooms), and place the bones on top. Cover the mixture with a piece of parchment paper cut to fit the pot. Sweat the mirepoix and bones over low heat for about 5 minutes, until the bones turn opaque and release some juices. Add the wine, bring to a simmer. Add the sachet (parsley, bay, peppercorns, clove and placed into a 4" square of cheesecloth and tied into a sack), and water to cover.

Bring to a simmer, skim any scum that forms, and continue to simmer for 45 minutes. Strain through a china cap layered with cheesecloth. Cool the stock immediately in an ice-water bath, transfer to a container and refrigerate. Skim off any fat that rises to the top.

This recipe yields ?? servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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