Born: February 5, 1954 Redwood City, California
Fish Stock
Ingredients
Yield: 1 Gallon
2 lb - Assorted rinsed fish bones* and trimmings, shrimp shells, lobster shells
1/3 lb - roughly chopped carrots
1/3 lb - roughly chopped onions
1/3 lb - roughly chopped celery
handful parsley stems and leaves
2 TBSP - cracked black pepper corns
1 TBSP - vegetable oil
*Use non-oily fish bones like bass, sole, flounder
Instructions
Pre-Heat Oven to 350 Degrees
- In a stainless steel stock pot heat the oil and sweat the carrots, celery and onion about 5 minutes until they begin to soften and release their flavor.
- Add the peppercorns and fish bones and trimmings.
- Bring to a simmer and skim off any impurities and oil that float to the surface.
- Simmer for about 1 1/2 hour.
- Strain through fine mesh strainer and then again through cheese cloth or a coffee filter.
