Title: Fish Stock
Categories: Cklive08
Yield: 1 servings

1 lb Any white fish bones and
-trimmings; chopped
(such as sole; flounder, or
-whiting)
1 c Sliced onion
12 Fresh parsley sprigs with
-long stems
2 tb Fresh lemon juice
1/2 ts Salt
3 1/2 c Cold water
1/2 c Dry white wine

In a well-buttered heavy saucepan cook fish bones and trimmings with onion,
parsley, lemon juice, and salt, covered, over moderate heat 5 minutes. Add
water and wine and bring to a boil, skimming froth. Simmer stock 20 minutes
and pour through a fine sieve into a bowl. Stock may be made 3 days ahead
and cooled, uncovered, before being chilled, covered. Stock can be frozen
up to 3 months. This recipe yields about 3 cups of stock.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-22-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.