Food recipes
Eating Well's Rich Fish Stock
Eating Well's Rich Fish Stock Ingredients: sauce, fish, ready-to-serve water, bottled, generic Directions: Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper. Clean the parts of...
Eating Well's Rich Fish Stock
Ingredients:
sauce, fish, ready-to-serve
water, bottled, generic
Directions:
Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.
Clean the parts ofany blood and cut into 2 inch pieces.
Place bones and heads in a non-aluminum stockpot with 4 cups cold water.
Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours.
Add water as needed during cooking to keep bones covered.
Be sure to skim off any foam that accumulates on the surface.
Strain stock through a fine sieve, discard the solids.
Stores in the refrigerator for 2 days, tightly covered.
Freezes for up to 6 months.
Ingredients:
sauce, fish, ready-to-serve
water, bottled, generic
Directions:
Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.
Clean the parts ofany blood and cut into 2 inch pieces.
Place bones and heads in a non-aluminum stockpot with 4 cups cold water.
Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours.
Add water as needed during cooking to keep bones covered.
Be sure to skim off any foam that accumulates on the surface.
Strain stock through a fine sieve, discard the solids.
Stores in the refrigerator for 2 days, tightly covered.
Freezes for up to 6 months.