Ingredients
- 3 T. olive oil
- 3 lb. fish spines, fins and heads
- 1/2 of a large parsnip root, sliced into rounds
- 1 leek, sliced thin
- 2 stalks celery, sliced
- 1 carrot, sliced into rounds
- trimmings from a fennel bulb
- 1/2 cup sliced button mushrooms
- 1/2 bunch parsley
- A 1-inch piece of ginger, peeled and sliced thin
- 2 bay leaves
- 1 garlic clove, smashed
- 1 sprig of fresh thyme or 1 t. dried
- 1 cup dry white wine, such as a pinot grigio
- Cold water
- Salt
Description
A Simple Recipe For Fish Stock. This Is A Great Way To Find A Use For The Bones And Heads From Whole Fish. You Can Also Substitute Shrimp Or Crab To Make Shrimp Stock Or Crab Stock.
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