Fish Stock 2
1/2 pound of fish backbones and skins
1 onion, sliced
2 small carrots, sliced
2 stalks celery
6 sprigs parsley
1 bay leaf
6 - 7 cups of water
juice of 2 lemons
salt and pepper to taste |
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Use backbones from white sole, turbot or halibut, preferably and the skins if available. Put these in a pan with the sliced onion, carrot, celery, herbs and water. Add lemon juice, salt, and pepper. Bring very slowly to a boil and simmer for 30 -4 0 minutes until the liquid has reduced and is well flavored. Strain and cool. use at once or freeze for later use. |
