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Fish Stock

By John, 3 October, 2018
Description

This is ubiquitous and easy, far easier than white or brown stock, and very handy to keep in the freezer. 

The main difference is in the aspic; chicken, veal, and beef stock simmer for hours with the bones slowly giving up their rich gelatinous goodness. Fish bones are light; in half an hour they've given up what they're going to give up. And this stock is the base for a number of excellent French sauces!

Yield
1 Servings
Preparation time
45 minutes
Ingredients
12 oz Smelts
4 oz Shrimp (shell on)
Instructions
Put the smelts and the shrimp into a quart of cold water. Bring it to a light boil, then back off the heat to maintain a steady simmer for 30 minutes. Strain into a lean jar and freeze.
Notes
Fish heads and "frames" from white fish are best if you can get them, but that's harder and harder these days.

Book traversal links for Fish Stock

  • Finnan Haddie
  • Up
  • Fish Veloute

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