FISH STOCK

 

 

Ingredients:

1 #            Mirepoix, small dice

8 oz.         Mushroom trimmings

2 fl. oz.     Butter, clarified

10 #          Fish bones and crustacean shells

5 qt.         Water

       .:Sachet:.

2               Bay Leaves

1/2 tsp.     Thyme, dried

1/2 tsp.     Peppercorns, crushed

8               Parsley Stems

 

Procedure:

   

1. Sauté mirepoix and mushrooms for a couple of a minutes.

   

2. Add everything else except sachet.

   

3. Bring to a boil, reduce to a simmer and push stock pot slightly to one side so impurities gather in pot.

   

4. Add sachet and simmer for about 45 minutes, skim as necessary.

   

5. Strain.

 

6. If possible use a cheesecloth lined chinois to strain into a clean bowl or pot. Cool in sink with running water being careful NOT to get any water into stock.

PREP TIME:

YIELD: 

Pro Tip:

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