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Fish Stock
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by:
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Necessary Ingredients:
10 pounds fish bones (sea bass, red snapper or similar) 4 tablespoons unsalted butter 2 celery stalks, chopped 1 onion, peeled, chopped 1 leek, peeled, chopped 6 garlic cloves, peeled, halved 2 cups white wine |
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Cooking Directions:
Sauté the fish bones in butter for 5 minutes. Place in a large pot with the vegetables and the wine. Cover with cold water and bring to a boil. Simmer for 30 minutes, skimming away any impurities that rise to the top. Strain through cheesecloth and reduce to about 1-1/2 quarts. Serves 10. |
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