Basic Fish Stock *p Cooking Class

Basic Fish Stock *p Cooking Class - Culture, Family, Travel, Consumer Reviews - Posted: 4th Aug, 2007 - 3:47pm

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Archived Recipe: Seafood
Post Date: 4th Aug, 2007 - 3:47pm / Post ID: #

Basic Fish Stock *p Cooking Class

Recipe name:
Basic Fish Stock *p Cooking Class

Recipe Type Recipe category:
Seafood

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Recipe Ingredients Recipe details: Basic Fish Stock - *P Cooking Class

4 qt Water

1 c Dry white wine

4 lb Fish trimmings

2 tb Lemon juice

1 Onion peeled/halved

2 Stalks celery, halved

4 Sprigs parsley

2 Sprigs thyme (or 1/2 t dried

6 Peppercorns

BRING THE WATER AND WINE to a boil over high heat. Wash all the fish trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours. Strain the stock, extracting as much liquid as possible from the solids. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or frozen for up to six months.



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Post Date: Mon Dec 23 12:39:47 GMT 2024 / Post ID: #

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Basic Fish Stock *p Cooking Class

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More opinions appreciated on basic fish stock *p cooking class this needs looking into today for us to get and maybe get a better idea.


 
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