Fish Stock
From Observatory
1111
- Ingredients
- 2 lbs of any inexpensive white fish, such as plaice or flounders (the bones and trimmings of fish will serve)
- 1 onion, sliced
- 1 blade of mace
- 1 bouquet-garni of parsley, thyme, and bay-leaf
- 12 white peppercorns
- 1 teaspoonful of salt
- 2 quarts of water
- Directions
1.
Put all the ingredients together into a clean stewpan.
2.
Simmer gently for 1 hour from the time the stock begins to cook, when all that is desirable will have been extracted (further cooking sometimes imparts a disagreeably bitter taste to the stock).
3.
The stock should be well skimmed, strained, and put into a basin.
- Remarks
For thick soups and sauces, it is ready for immediate use. For clear fish stock (which is very rarely used), clarify it with the whites and shells of eggs, allowing 4 to each quart of stock.
This recipe makes about 3 pints of stock.
