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Pierre's Fish Stock

  • yield: Makes about 6 cups

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Ingredients

  • 2 to 2 1/2 pounds heads and bones from any fresh, white-fleshed, nonoily fish
  • 1 yellow onion, thinly sliced
  • Bouquet garni (sprigs of thyme and parsley and a bay leaf, tied together)

Directions

  1. Step 1

    Rinse the fish bones well in several changes of cold water. Place them in a medium stockpot. Cook, covered, over low heat, until their juices are released, about 10 minutes. Stir frequently to avoid sticking.

  2. Step 2

    Add enough cold water to cover, and the bouquet garni. Bring slowly to a boil, skimming surface until no trace of scum remains. Reduce heat to simmer, and cook for 25 minutes.

  3. Step 3

    Strain through a fine mesh sieve lined with damp cheesecloth. Cool. Store in an airtight container, refrigerated, up to 3 days or in the freezer for up to 1 month.

Source
Martha Stewart Living Television

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