Title: Fish Stock
Categories: Mike03
Yield: 1 servings

2 lb Fish bones from non-oily
-fish
(such as red snapper;
-flounder, sea bass
Or sole - avoid salmon;
-pompano, and tuna)
1 lg Onion; peeled, diced
2 Celery stalks; including
-leaves, washed, chopped
1 Leek; split, washed,
And sliced
1/4 c Chopped flat-leaf parsley;
-leaves
And stems
1 tb Dried thyme
2 Bay leaves
1 ts White peppercorns
1/4 ts Salt
2 qt Water
1/2 c Dry white wine; such as
-Chardonnay

Wash the bones in cold water to remove any scales or unwanted materials,
then combine all ingredients in a large pot. Quickly bring just to a boil,
then lower the heat to a slow simmer and cook 1 hour. While the stock
simmers, skim and discard any coagulated proteins from the fish bones that
rise to the surface. Remove from the heat, pour the stock through a
fine-mesh sieve lined with cheesecloth, and then cool as quickly as
possible in an ice water bath. Refrigerated and covered, the fish stock
should keep well for up to 1 week. The stock can also be kept frozen as
long as 6 months. This recipe yields 1 to 1 1/2 quarts of stock.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B42)

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

02-08-1999

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.