Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Fish Stock
There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
3 cups
2 1/2 cups cold water
1/2 cup onion, chopped
1/4 cup carrot, chopped
1/2 cup celery, chopped
6 white peppercorns
3 cloves
3 sprigs parsley
1 bay leaf
2 sprigs thyme
a twist of lemon rind
1/2 cup dry white wine
1 lb fish bones, talks, skins, trimmings and heads
Method/Steps
1. Place all ingredients into a pot. Heat until the liquid begins to simmer. Cook gently for 15 minutes.
2. Skim the surface to remove scum and foam.
3. Strain the stock and use in soups or sauces. Freeze if not using within 3 days.